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What You Need:
(To make about 3 pints)
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4 pounds tart apples
2 cups cider
4 to 5 cups sugar
2 teaspoons cinnamon
1 teaspoon ground cloves
½ teaspoon ground allspice
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Translate this recipe:
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| How To Cook: |
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1. Cut the apples into quarters but do not peel or seed them. Combine them with the cider in an enameled or stainless-steel pot. Bring the cider to a boil, then reduce the heat to its lowest point and cover the pot.
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2. Simmer the apples, stirring them occasionally, for about 25 minutes, or until they are soft. Remove from the heat and with the back of a wooden spoon, mash the apples through a sieve. Measure the pulp and transfer it to a 6- to 8-quart casserole or heavy saucepan.
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3. Add ½ cup of sugar for every cup of pulp, and add the cinnamon, cloves and allspice. Stirring occasionally, cook over medium heat about 4 hours, or until a tablespoon of the apple butter will stick to a saucer when the saucer is turned upside down.
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4. Ladle the apple butter that is to be stored into sterilized jars. Let it cool to room temperature, then seal it with paraffin and cover tightly.
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