Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour hot into jars, leaving 1/4 inch head space. Process 10 minutes in boiling water bath. Yield: about 5 pints.
The easiest way that I know of to make apple butter, and you may use this method with the above recipe or any other recipe that suits you. The secret is in the cooking. Just put all the ingredients in a large pan or crock pot liner, and pop it into a 300º oven and let it cook down to the thickness that you prefer. It only takes an occasional stir, but will not stick or scorch like it has a tendency to do on the stove top burner. When it is thick, process as the recipe above says. Harlean from Arkansas
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