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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