Apple Butter

Mary Baudler

5 pounds Tart cooking apples
7 cups water
2 cups apple cider
4 cups sugar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/2 teaspoon nutmeg

Wash and quarter the apples. Put them in a large preserving kettle with the water and cook for about 15 minutes or until the apples are soft. Press the apples through a fine sieve to make about 2 quarts apple puree. Boil the cider down to 1 cup and add it to the apple puree with the remaining ingrdients. Bring to a boil and cook for 30 minutes, stirring frequently. Pour it into an ovenproof dish or roaster and bake, uncovered,in a slow oven (250 F) for about 6 hours, or until thick, stirring occasionally. Pour into hot jars and seal at once.

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