Apple Butter

1. 1

   In an 8- to 10-quart heavy kettle combine apples and cider.

2. 2

   Bring to boiling and reduce heat.

3. 3

   Simmer, covered, for 30 minutes, stirring occasionally.

4. 4

   Press through a food mill or sieve until you have 8 1/2 cups.

5. 5

   Return pulp to kettle.

6. 6

   Stir in sugar, cinnamon, cloves, and allspice.

7. 7

   Bring to boiling and reduce heat.

8. 8

   Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.

9. 9

   Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.

10. 10

    Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.