David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Preserves, Jams	6	Servings

INGREDIENTS

4	lb	Rome apples
4 1/2	lb	Granny Smith apples
1	c	Water
4	c	Sugar
1	ts	Cinnamon
1/2	ts	Cloves
1/4	ts	Ginger
2	tb	Lemon juice

INSTRUCTIONS

Wash apples and cut into pieces; combine with water in a large covered
sauce pot.  Cook until soft, about 30 minutes. Press through a food mill;
measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a
saucepan, stirring until sugar melts and turns a rich golden brown.
Carefully pour into apple pulp. Sugar will crackle and harden. Add
remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or
until apple butter thickens, stirring occasionally to prevent sticking.
Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.  Process 10 minutes in boiling water bath. Yield: 6 half
pints.
From: Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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