For the apple cabbage according to Grandma Plankenauer, wash the apples well, remove blossom and stem, remove all rotten or wormy parts and cut into quarters. Rub a shallow pot as wide as possible with a bacon rind, put in apples and pour in enough water to just cover the bottom. Over a mild heat, cook the apples to a pulp.
Strain the juice well through a linen cloth and then boil down over high heat for several hours until the “jam test” is reached, that is, the apple cabbage falls in clumps from a submerged spoon. Meanwhile, stir constantly.
Fill the apple cabbage according to Grandma Plankenauer into jam jars and store in a cool as well as dark place.
Preparation Tip:
The apples must be nice and crisp. If they are not very sweet in taste, you can possibly cook some preserving sugar. Fits very well with potato pancakes, grilled or even for breakfast.
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