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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory)...it could take longer to cook down to a thick spreading consistency. Ingredients:
16 medium apples (about 6 pounds) |
2 quarts water |
1 1/2 quarts sweet apple cider (the dark cloudy kind) |
1 1/2 lbs sugar (3 cups) |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
Directions:
1. Wash and cut apples into small pieces (there should be about 4 quarts).
2. In a large pot, place apples and cover with water, and cook until soft.
3. Pour cooked apples and liquid into a food mill (or press them through a large hole sieve) which has been placed over a large bowl, to puree them and remove skins and seeds.
4. Using the same pot you cooked the apples in, add the cider and bring it to a boil, add apple pulp and sugar; cook until mixture thickens, stirring to prevent scorching.
5. Stir in all the spices and continue to cook the apple butter until it is thick enough for spreading.
6. Pour into sterilized jars and seal.
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