| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive21 | 1 | servings | ||
INGREDIENTS
| 6 | lb | Granny Smith or other tart apples; unpeeled, cored, |
| ; and sliced | ||
| 2 1/2 | c | Apple cider |
| 2 | c | Firmly packed light brown sugar |
| 2 | Strips lemon zest; each 2 1/2 inches | |
| ; long | ||
| 1 | tb | Cinnamon |
| 1 | ts | Ground allspice |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Salt |
INSTRUCTIONS
In a large saucepan cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes, or until tender. Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients. Cook the mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours, or until very thick. Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint Mason-type jars, filling them to within 1/2-inch of the top. Wipe the rims with a dampened cloth and seal the jars with the lids. Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches. Bring to a boil and process, covered, for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Let the apple butter mellow in a cool, dark place for at least 1 week. Yield: about 2 pints Converted by MC_Buster. Per serving: 1980 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 510g Carbohydrate; 0mg Cholesterol; 1263mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 28 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9391 Converted by MM_Buster v2.0n.
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