Old-Fashioned Apple Butter


2 dozen medium apples, quartered (about 6 lbs.)
2 qts. sweet cider
3 C. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves


Cook apples in cider until tender. Press through a sieve or food mill; measure 3 qts. apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour, hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 5 pints.

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