Apple Butter
16 medium apples
4 cups sugar
2 tsp cinnamon
1/4 tsp cloves
To prepare pulp: wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add two cups of water; cover; simmer until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter: Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. ( If too thick add a bit of water or apple juice to get desired consistancy) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece lids. Process 10 minutes in a boiling water canner.
Yeilds: 5 pints
Submitted by HeatherV
Source:Blue Ball Book
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