Spiced Apple Butter Recipe
Ingredients
| Apples | 6 Pound, quartered | |
| 5 cups apple cider or apple juice | ||
| Cider vinegar | 1 Cup (16 tbs) | |
| Sugar | 4 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
Directions
Preparation: In kettle or Dutch oven combine apples, cider, and vinegar.
Bring to boil.
Cover; simmer for 30 minutes, stirring occasionally.
Press through food mill or sieve.
Measure 16 cups pulp.
Return pulp to kettle or Dutch oven.
Stir in remaining ingredients.
Bring to boil.
Simmer, uncovered, for 1 1/2 to 2 hours or till very thick, stirring often.
Canning: Prepare butter as above.
Spoon hot butter into hot, clean jars, leaving 1/2 inch headspace.
Wipe jar rims; adjust lids.
Process in boiling water bath for 10 minutes for half-pints or pints (start timing when water boils).
Makes 8 to 9 half-pints.
Freezing: Prepare butter as above.
Cool.
Spoon butter into moisture-vaporproof freezer containers, leaving proper headspace.
Seal, label, and freeze.
Bring to boil.
Cover; simmer for 30 minutes, stirring occasionally.
Press through food mill or sieve.
Measure 16 cups pulp.
Return pulp to kettle or Dutch oven.
Stir in remaining ingredients.
Bring to boil.
Simmer, uncovered, for 1 1/2 to 2 hours or till very thick, stirring often.
Canning: Prepare butter as above.
Spoon hot butter into hot, clean jars, leaving 1/2 inch headspace.
Wipe jar rims; adjust lids.
Process in boiling water bath for 10 minutes for half-pints or pints (start timing when water boils).
Makes 8 to 9 half-pints.
Freezing: Prepare butter as above.
Cool.
Spoon butter into moisture-vaporproof freezer containers, leaving proper headspace.
Seal, label, and freeze.
Chef
