2 1/2 cups sugar
2 cups brown sugar
1 cup cornstarch
*1 teaspoon cinnamon
*1 teaspoon nutmeg
* We use 1 1/2 teaspoons.
Mix ingredients in a large 5 to 6 quart sauce pan. Stir in 2 1/2 quarts of water. Heat to boiling. Cook until thickened then stir in 2 tablespoons of lemon juice. Fill jars and leave 1/2 inch of head space.
Boil your canning lids for 10 minutes, wipe off the tops of canning jars to remove residue, attach lids and rings, then process in a steam canner or hot water bath for 25 minutes. We use a steam canner.
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| Peeling and coring. |
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| Filled jars. |
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| Filling with sauce. |
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| Steam canning. |
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