1. In a small skillet, heat oil over high heat and cook hot peppers, cloves and mustard seeds just until seeds start to pop and peppers darken, about 20 seconds. 2. Set aside. 3. Peel and core apples; cut into 1/2-inch cubes to make 12 cups. 4. Toss with a little of the vinegar as you work to prevent browning. 5. In a large saucepan, bring apples, remaining vinegar, onion, sugar, ginger, salt, pepper, cinnamon and hot pepper mixture to a simmer over medium heat. 6. Reduce heat to medium-low and cook, stirring often, until liquid is reduced to a maple-syrup consistency and apples are soft but still intact-- 30-45 minutes . 7. Discard cinnamon sticks. 8. Ladle into one-cup hot sterilized canning jars, placing 1 hot pepper in each and leaving 1/2-inch headspace. 9. Cover with prepared lids; screw on bands fingertip-tight. 10. Process in boiling water bath for 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
