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My husband loves apple butter. He
remembers his grandmother making it and doing bushels of apples. It was an all
day affair. She also used to add little cinnamon candies to it, toward the end
of cooking.
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Apple Butter
2 dozen medium apples, quartered, about 6 lbs.
2 C. apple cider
3 C. sugar
1 1/2 t. cinnamon
1/2 t. cloves
Cook apples in cider until tender. Press through a sieve or food mill. Measure 3
quarts apple pulp. Cook apple pulp until thick enough to round up a spoon. As it
thickens, stir often, to keep it from sticking.
Add sugar and spices. Cook slowly, stirring frequently, until very thick.
Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.
Yield: about 3 pints
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