INGREDIENTS

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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