| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | lb | Apples — quartered |
| 2 | c | Apple cider |
| 3 | c | Sugar |
| 2 | ts | Ground cinnamon |
| Jelly jars |
INSTRUCTIONS
1. Peel, core and quarter apples. Place into a large pot along with 2 cups apple cider. Simmer uncovered until apples are very soft. This should take about 1 hour. Add more cider if apples become too dry. 2. Fit steel blade into a food processor work bowl. Place 3 cups of the apples in the bowl and process until they are pureed, about 30 seconds. Remove from bowl and repeat until all apples are pureed. 3. Return puree to pot and sweeten to taste. You may not want to use the full 3 cups of sugar. Substitute part brown sugar if you wish. Stir in cinnamon. Simmer, uncovered, for 30 minutes. Apple butter should be thick and dark brown. 4. Pour into sterilized jars. Cover tightly and store in refrigerator up to 1 month. Yield: About 6 cups. Recipe By : Jo Anne Merrill From: [email protected] (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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