27 August, 2006

apple butter

Apple Butter

Yield: 4-5 8 oz. jars

16 cups sliced, tart apples
2 cups apple juice or cider
brown sugar
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger

Cook apples with juice until apples are soft. Press through sieve or food mill. Measure volume. To each cup of pulp add 3/4 cup sugar, add spices; mix and cook until thick; depending on variety of apples used, it will take 2-3 hours. Pour into hot, sterilized jars and seal with paraffin

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