Apple Butter

Gather

Ingredients

• 8 lbs apples
• 2 cups apple cider
• 2 cups vinegar
• 2¼ cups white sugar
• 2¼ cups packed brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp ground cloves

Preserve

Instructions

1. 01

   Wash, stem, quarter, and core 8 pounds apples. Cook them slowly with 2 cups cider and 2 cups vinegar until very soft.

2. 02

   Push the cooked fruit through a food mill, strainer, or colander. Mix the pulp with both sugars, cinnamon, and cloves.

3. 03

   Cook while stirring frequently. It is ready when a spoonful still mounds after 2 minutes away from steam, or when a sample on a plate has no watery rim.

4. 04

   Presterilize half-pint or pint jars; quart jars may be clean and hot. Fill with hot butter, leaving 1/4-inch headspace, and apply the lids.

5. 05

   At 0–1,000 feet, process half-pints or pints for 5 minutes and quarts for 10 minutes in a boiling-water canner. Increase the time.
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