Apple Butter I Recipe

1. 1

   Without peeling or possibly coring the apples, cut them into thick slices and transfer them to a large, non-aluminum pan.

2. 2

   Add in the apple cider, vinegar, cinnamon sticks, whole and grnd cloves and allspice.

3. 3

   Bring the mix to a boil, lower the heat, and simmer for 1 to 1 1/2 hrs or possibly till pulpy.

4. 4

   Work the apples through a food mill and into another saucepan.

5. 5

   Set the saucepan over medium-high heat and continue cooking the mix till all the liquid has evaporated (this takes between 30 and 50 min).

6. 6

   Test it: Set a plate in the freezer for a few min to chill, then add in a drop of the apple butter to the plate.

7. 7

   If any liquid seeps out around the edge, the butter isn't ready.

8. 8

   Cook for a few min longer till apple butter tests okay.

9. 9

   Ladle the butter into 4 warm, sterilized pint-size canning jars and attach sterilized tops and screw rims.

10. 10

    Allow jars to cold for several hrs.

11. 11

    Then chill for up to 1 week.

12. 12

    Or possibly, process jars for 10 min in a warm water bath.

* Per serving · 4 servings · Values may vary.

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