Quote:
Apple Butter
6 pounds (18 cups) tart cooking apples, cored and quartered
5 cups apple cider or apple juice
1 cup cider vinegar
4 cups sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
Bring apples, cider and vinegar to a boil, cover and simmer for 30 minutes, stirring occasionally. Press through sieve or food mill. Measure 16 cups pulp, and return to dutch oven/pot. stir in remaining ingredients, bring to boil, simmer uncovered 1 1/2 - 2 hours till very thick, stirring often.
Spoon hot butter into hot, clean jars (leaving 1/2 inch head space). Process in boiling water bath for 10 minutes. (Makes 8-9 half-pints)
It says you can also freeze the butter. When freezing it lasts 8-12 months.
Just a note, I just finished making this, and it tastes real good! However, where it says measure 16 cups of pulp, I only had 6 cups!!! (thus 6 1/2 jars approx.) Lots of peeling for little butter.
Another note is that you can add ascorbic acid color keeper at first to apples before boiling them, but don't know if this would help as the spices turn the butter brownish anyway, I didn't use it and I don't mind the color.
Leanne
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