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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 32 |
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My dad's family made theirs in the backyard in a big copper kettle over a fire of burning hedge wood. It took 6 bushels of apples, 60 lbs. of sugar, four cinnamon sticks, a lemon slice and about 9 hours of constant stirring to make 18 gal. of apple butter. Ingredients:
6 to 7 pounds tart apples, unpeeled and quartered |
3 cups water |
3-1/2 cups sugar |
1 teaspoon ground cinnamon |
1 cinnamon stick (3 inches) |
Directions:
1. In a 6- to 8-qt. heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels.
2. Return pureed apples to the kettle. Stir in the remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers. Yield: 4-6 cups.
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