| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 4 | qt | Sweet apple cider or juice |
| 3 | qt | Pared and quartered cooking apples; (about 4 lb.) |
| 2 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/2 | ts | Ground cloves |
INSTRUCTIONS
"Betty Crocker's Cookbook" Heat cider to boiling in a 5-quart Dutch oven. Boil uncovered until cider measures 2 quarts, about 1-1/4 hours. Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. If you want smooth apple butter, press through sieve or food mill at this point. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours. Heat to boiling. Immediately pour mixture into hot jars, leaving 1/4" headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes. Makes about 3 half-pints butter. Posted to TNT Recipes Digest, Vol 01, Nr 974 by "Michael G. Sooter" <msooter@llion.org> on Jan 30, 1998
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