Apple Butter

Remove stems and blossom ends from apples before cutting into quarters. Place in large pot including seeds, core and peeling. Add sugar, lemon juice and cinnamon. Stir. Let stand until apples release some juice. Cover. Heat slowly. Bring to a boil, cook gently, uncovered, stirring often, until apples are tender. Press through food mill. Turn pulp into small enamel roaster. Bake, uncovered, in 325 degree F oven stirring every 30 minutes, until thick about 2 to 2 1/2 hours. To check for doneness, cool a teaspoonful on a chilled saucer. It should stay smooth. This may also be cooked in large pot on top of stove, stirring often. Pour into hot sterilized half pint jars to within 1/4 inch from top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling waterbath.


	\| home \| back to Bread Spreads \| Apple Butter 4 lbs tart apples, quartered 2 c granulated sugar 3 tbs Lemon juice, fresh or bottled 1 tsp cinnamon Remove stems and blossom ends from apples before cutting into quarters. Place in large pot including seeds, core and peeling. Add sugar, lemon juice and cinnamon. Stir. Let stand until apples release some juice. Cover. Heat slowly. Bring to a boil, cook gently, uncovered, stirring often, until apples are tender. Press through food mill. Turn pulp into small enamel roaster. Bake, uncovered, in 325 degree F oven stirring every 30 minutes, until thick about 2 to 2 1/2 hours. To check for doneness, cool a teaspoonful on a chilled saucer. It should stay smooth. This may also be cooked in large pot on top of stove, stirring often. Pour into hot sterilized half pint jars to within 1/4 inch from top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling waterbath. Makes 4 half pints.