| 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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