Email to Linda Leone      

Apple Butter, Pennsylvania Dutch

Source of Recipe

Pennsylvania Dutch


List of Ingredients

3 quarts sweet cider
8 pounds ripe, well-flavored apples
2 1/2 cups brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt




Recipe

Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.

Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the puree to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens and becomes very dark in color. Pour into sterilized pint jars and seal securely.