Saturday, May 28, 2011

Apple Butter

2 lbs. cooking apples
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
sweet cider

If you are using fresh apples, wash, peel and quarter them and place in a pan with the spices and enough sweet cider to cover. Bring slowly to a boil. Mash the apples with a wooden spoon and cook until you have a dark, smooth, buttery jam. Pot it in sterile jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Subject jars to a 10-minute boiling water bath. Remove from the kettle and let cool completely. Check the seals, label, and store in a cool, dry place.

Yield: about 4 cups

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