Pare, core and coarsely chop apples. In a large sauce pot bring apples and water to a boil; simmer covered, until tender (about 40 minutes). Add sugar and stir until dissolved. Bring to a boil and boil gently, uncovered, stirring often toward end of cooking, until thick (about 1 hour). Store in freezer. Makes about 10 cups.
A good ratio is 6 garlic cloves for each apple; the amount of jalapenos is up to you. (I'd throw in a little fresh ginger since it goes with all 3 ingredients.)
From: Art Pierce, email@example.com
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