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Apple Butter
2 dozen medium apples, quartered (about 6 lb)
2 qt sweet cider
3 cup sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Cook apples in cider until tender. Press through sieve or food
mill. Measure 3 qt of apple pulp. Cook pulp until thick enough
to round up in a spoon. As pulp thickens, stir frequently to
prevent sticking. Add spices and sugar. Cook slowly, stirring
frequently, until thick, about 1 hour. Pour, hot, into hot jars,
leaving 1/4 in head space. Adjust caps. Process pints and quarts
10 min. in boiling water bath. Yield: 5 pints.
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Apple Butter 06