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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.

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Change of plans..it is 6:52am on SUNDAY the 5th and I'm off to my girlfriends to make this!! We are making 24 half pints so this will be an ALL DAY THING!! But it will be worth it to have homemade gifts.

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My girlfriend was sick so we are not making our apple butter until the 11th....and this is the one we are going to make. I bought a canning jar book...

Sweet Cider Apple Butter

Yield: about 4 pints

6 pounds apples (about 24 medium)
2 cup sweet cider
3 cups sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves

To Prepare Pulp:

Wash apples. Core, peel, quarter apples. Combine apples and sweet cider in a large saucepan. Simmer until apples are soft. Puree using food processor or food mill, being careful not to liquefy. Measure 3 quarts apple pulp.

To Make Butter:

Combine apple pulp, sugar and spices in large saucepan, stirring until sugar dissolves. Cook slowly until think enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

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