Monday, October 4, 2010


16 Medium Apples (about 4 lbs)
4 cups sugar
2 tsp. cinnamon
1/4 tsp. cloves
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or cores. Cut apples into small pieces. Add 2 cups water; cover; simmer until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp. We used a victorian strainer, which works wonderfully.
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 to thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yields 5 pints.

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