| 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: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”