Friday, October 7, 2011

Apple Butter

Yields about 3 pints

4 pounds apples (about 16 medium)
4 cups sugar
2 t cinnamon
1/4 t cloves

To Prepare Pulp:  Wash apples.  Core, peel and quarter apples.  Combine apples and 2 cps water in a large saucepot.  Simmer until apples are soft.  Puree using a food processor or food mill, being careful not to liquefy.  Measure 2 quarts apple pulp.

To Make Butter:  Combine apple pulp, sugar and spices in a large saucepot.  Cook slowly until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process 20 minutes (for 3001-6000 feet altitude) in a boiling-water canner.

Note:  If butter becomes too thick, add water or apple juice for desire consistency.

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