Apple Butter

Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh, or other tasty apple varieties for good results.

• 8 lbs apples
• 2 cups cider
• 2 cups vinegar
• 2-1/4 cups white sugar
• 2-1/4 cups packed brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp ground cloves

Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4 inch headspace. Quart jars need not be presterilized but should be clean and kept hot until filling. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Apple Butter in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15
	Quarts	10	15	20