4 lbs Apples
1 C Cider Vinegar
2 C Water
1/2 C Sugar for every 1 C of pulp (about 4 cups)
2 Tsp Cinnamon
1/2 Tsp Cloves
1/2 Tsp Allspice
Cut apples into chunks, the smaller the faster they will cook, do not core or peel.
Put apples, vinegar and water into a large pot bring to a boil and cook down until the apples are very tender....about 30-45 mn.
When apples are tender put them through a food mill or sieve, removing peel and seeds and squeezing out the pulp. Measure pulp by the cup and put into a large pot (the larger the pot the faster apples will cook..)
To pulp add 1/2 Cup Sugar to every 1 cup of pulp. Add Spices. Taste pulp and add more spices to suit your taste.
Cook on medium heat stirring constantly to prevent burning for 1-2 hours. You can cook on low stirring occasionally, but this will take longer. When the pulp is thick and (won't run when put on a cold plate or spoon) it's ready.
To can and store the Apple Butter fill hot sterilized jelly jars with pulp, use 1/4 inch head space and a 10 minute water bath. Makes about 3-4 pints. Follow these CANNING INSTRUCTIONS for details on how to do the canning process.
Or, you can store in the refrigerator for up to a month.
This was the only picture I took....my 5 year old was helping me....wanting to do EVERYTHING, so I was a little frazzled and had such a mess I forgot all about the camera! There is always next time!
|Cooking down apples|