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1
* Note: Use Jonathan, Winesap, Stayman, Golden brown Delicious, Macintosh or possibly other tasty apple varieties for best results.
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2
Wash, remove stems, quarter and core fruit.
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3
Cook slowly in cider and vinegar till soft.
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4
Press fruit through a colander, food mill or possibly strainer.
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5
Cook fruit pulp with sugar and spices, stirring frequently.
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6
To test for doneness, remove a spoonful and hold it away from steam for 2 min.
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7
It is done if the butter remains mounded on the spoon.
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8
Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate.
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9
When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
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10
Fill warm into warm sterile half-pint or possibly pint jars, leaving 1/4-inch headspace.
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11
Qt jars need not be pre-sterilized, but jars should be warm prior to filling.
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12
Adjust lids and process for 10 min in a boiling-water bath.
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13
To sterilize empty jars, place them right-side up on the rack in a boiling-water canner.
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14
Fill the canner and jars with warm (not boiling) water to 1 inch above the tops of the jars.
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15
Boil 10 min at altitudes of less than 1,000 feet.
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16
At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation.
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17
Remove and drain warm sterilized jars one at a time as filled.
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18
This recipe yields 8 to 9 pints.
