The Kauffmans' Apple Butter

Pat Edginton. Haven, Kansas

6 pounds apples Jonathan or other cooking apples
4 cups water
8 cups cider
3 cups sugar

Core and quarter unpeeled apples. In 9-10 qt dutch oven, combine apples and water. Bring to boiling then reduce heat. Cover and simmer for 30 minutes. Stir occasionally. Drain off liquid. Press apples through a cone shaped colander or food mill for applesauce. Discard waste. Meanwhile, in large pan cook cider over high heat for about 30 min until reduced by half. In dutch oven, combine applesauce and reduced cider. Bring to boiling. Simmer, uncovered 30 min stirring occasionally. Stir in sugar. Bring to boil. reduce heat. Simmer uncovered for 2 to 3 hours or till mixture resembles thick applesauce, stirring often. Will thicken as it stands. Makes 6 to 8 half pints. This was the original recipe I tore out of a magazine, maybe Midwest Living. I've condensed the steps and used my crockpot, so I don't have to watch it.

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