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APPLE BUTTER 4 qt. sweet apple cider 3 qt. pared and quartered cooking apples (about 4 lb.) 2 c. sugar 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves Heat cider to boiling in 5 quart Dutch oven. Boil, uncovered, until cider measures 2 quarts, about 1 1/4 hours. Add apples. Heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. (Apples can be pressed through sieve or food mill at this point for smooth apple butter.) Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until no liquid sepa- rates from pulp, about 2 hours. Heat to boiling. Pour into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars. Seal and process in boiling water bath 10 minutes. Yield: about 3 1/2 pints Apple Butter. Note: Good apples for cooking are Beacon, Cortland, Jonathan, McIntosh, Rhode Island Greening, Rome Beauty and York Imperial. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |