Sweet Apple Cider Butter

6 lbs. apples, peeled, cored and quartered
2 c. sweet apple cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

In a large saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. Working in batches, transfer apple mixture to a food processor with metal blade and puree just until uniform texture. Do not liquefy. Measure 12 c. of apple puree. In a clean large saucepan, combine puree, sugar, cinnamon, and cloves. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, until mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space. Wipe rim. Center lid on jar. Put band on. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Wait 5 minutes, then remove jars, cool and store.

Yield: about 8 8oz jars or 4 pint jars

Apple Cider Butter

7-8 lbs. granny smith apples, washed and quartered, but unpeeled
6 c. apple cider, fresh or bottled
3 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
dash freshly grated nutmeg

Combine the apples, 4 c. of the cider, and 4 c. of water in a large stockpot. Bring to a boil over high heat and cook until the apples are very soft, about 20 minutes. Remove from the heat and cool slightly. Puree the apples discarding the seeds and peel. Transfer to oven proof pan and stir in the remaining cider, the sugar, cinnamon, allspice, cloves, and nutmeg. Place the pan over moderate heat and bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 3 hours, uncovered, stirring frequently to prevent scorching. Preheat the oven to 250*. Place the pan on the center rack of the oven. Cook for 8 hours, stirring about once an hour, scraping the sides of the pan. The color will darken and a skin will form between stirrings. Remove a Tbsp. to a small saucer. Chill for 5 minutes in the freezer. The chilled mixture should be thick enough to mound and slide from the spoon. Taste and adjust the sugar and spices if necessary. Continue cooking for 3-4 hours more. Fill the jars. If you do not wish to jar the apple butter at this time, cover and refrigerate for up to 3 days. Then bring to a boil on top of the stove and ladle into jars. Wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in cool dry place.

Yield: makes about 6 pint jars

Peach Butter

10-12 lbs. ripe peaches, peeled and cut into 1/3 inch slices (about 16 cups)
3 c. sugar
2 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1/4 tsp. freshly grated nutmeg

Stir all ingredients together in a large pan. Let stand at room temperature for 4 hours. Place the pan over high heat and bring the mixture to a boil. Lower the heat to moderate and cook, stirring occasionally, for 20 minutes, or until peaches appear glazed and are soft. Preheat the oven to 225*. Pour the contents in batches into a food processor fitted with the metal blade, and puree. Pour the puree into the preserving pan if ovenproof, or into a shallow roasting pan and place in the oven. Stir every 30 minutes for 2-3 hours. The puree will turn dark amber and become very thick. It will tend to darken more rapidly around the edges of the pan, so be sure to thoroughly stir. Remove from the oven and pour into jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in a cool dry place.

Yield: about 4 pint jars

Chestnut Spread

2 lbs. chestnuts
1 c. water
3 c. sugar
2 tsp. vanilla extract

If you are using dried chestnuts, soak in fresh water overnight. Score the chestnuts top and bottom with a sharp knife. Boil in water to cover 10-20 minutes. Be sure to peel the dark inner skin too as it is quite bitter. After peeling the chestnuts, cover them with fresh water and boil until tender. Process in the blender or food processor to a puree. In a pot, make a syrup of the water, sugar and vanilla; add the chestnuts and cook gently until thick. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Process 30 minutes in a boiling water bath. remove from the water bath and let cool completely. Check the seals, label and store in as dry a place as possible. This spread does not keep very well no more than 3 months.

Yield: about 4 cups

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