LOCATION: Recipes >> Preserving >> Apple Butter 09
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Apple Butter 09
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Apple Butter
9 cups apple pulp
5 cups sugar
1/2 cup apple cider vinegar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves
From fresh apples, peel, core, and quarter apples (unspecified
number: you measure end product). Place in large, heavy saucepot
with VERY LITTLE water- just enough to keep them from burning,
bring to a boil, turn down heat and simmer until apples are completely
soft and done. Puree apples in food processor or blender, then
measure pulp.
Place pulp and other ingredients in large heavy stock pot, bring
to boil and allow to simmer, uncovered, for about 1 hour or until
very thick. Stir mixture very frequently to prevent burning. This
mixture will splatter badly as it simmers, so use a large pot that
you don't fill to the top and stir it carefully with a very long
handled spoon. Pour hot mixture into jars and seal. It may be
refrigerated instead of sealed if you plan to give it or use it
within the month.
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