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TRADITIONAL APPLE BUTTER




Source of Recipe


Mable Hoffman “Crockery Cookery,” 1975.


List of Ingredients




Makes about 8 cups

12 to 14 apples (preferably Jonathan or Winesap) - about 16 cups chopped
2 cups cider
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves

Recipe



Core and chop apples. (Do not peel.) Combine apples and cider in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon, and cloves. Cover and cook on low one hour. Will keep several weeks in the refrigerator. Or, if desired, pour into hot sterilized jars and seal, or pour into freezer containers and freeze.