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Apple Butter

6 pounds Rome Beauty apples, cut into quarters, seeded and cored
4 cups apple cider
2 1/2 cups dark brown sugar
1 teaspoon cinnamon (or more)
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
juice of 1 small lemon

The above may be adjusted to suit your own tastes. In a large
kettle, heat apples and cider over a high heat to boiling. Reduce
heat to medium. Cover and cook about 30 min, until apples are very
tender, stirring occasionally. Remove from heat.

Press apple mixture through a food mill or sieve into a large bowl.
Discard peels. Return apple mixture to the kettle and add remaining
ingred. Reduce heat to low/medium and simmer for a few hours. Or
until mixture is thickened and mounds when dropped from a spoon,
stirring frequently. Fill into sterilized jars, and process 10
minutes in a hot water bath. Makes about 10 1/2 pint jars.


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6 of 8 people found the following review helpful:
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First time apple butter, July 23, 2004 - 10:42 PM
Reviewer: Patty from Avery, Tx USA
Thank you for this recipe. This is my first time to make anything like this. My daughter and I made apple butter and apple sauce today and had a wonderful time together. We both learned and had a very special time.

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