Apple Butter

Apple butter is a thickened apple sauce with added spices.

• 4 pounds cooked apple pulp
• 1 cups vinegar
• 1 cups sweet apple cider
• 2-1/2 cups sugar
• 1 tablespoons ground cinnamon
• 1/2 tablespoon ground cloves
• ½ pint (8 oz) glass jars
1. Quarter and core apples, leave the skin on. Cook apples in vinegar and cider on low heat.
2. Press apple pulp through a strainer or food mill. Put apple pulp in a pot and add sugar and spices.
3. Cook on low heat until thick, stirring frequently. This will take about 60 minutes.
4. Test for doneness – spoon a portion of apple butter into a plate. If a rim of liquid does not form around the butter, it has been properly cooked.
5. Without a delay, fill sterile glass jars leaving ¼ inch headspace. Wipe rims, tighten lids and process in a bath canner for 5 minutes. At altitudes above 1000 feet, process for 10 minutes.
6. Remove jars from canner and let stand undisturbed for 12 hours.

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