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 Apple Butter
Great on warm biscuits on a cool fall morning.
Ingredients
6 pounds apples
1 cup apple cider
21/2 cups sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
Preparation
Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mil or
sieve into a 3-quart saucepan. Discard seeds and skins. Add remaining ingredients to apple pulp; cool over low heat, stirring occasionally, until thickened. (This takes about 1-1/2
hours.) Pour into pint canning jars to within 1/4-inch of top. Seal and process in a boiling water bath canner for 10 minutes. Makes 3 pints.
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