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apple butter




Source of Recipe


ww


Recipe Introduction


Servings | 120
Estimated POINTS® value per serving | .5
Course | Sauces


List of Ingredients




4 pound apple(s)
2 cup water
3 cup sugar
1 medium lemon(s)
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground allspice
1/8 tsp table salt


Recipe



Cut into pieces (do not peel or core)
4 pounds tart apples

Cover with
2 cups cider, mild cider vinegar, or water

Cook until soft. Put through a sieve. Measure. Add
½ cup sugar for each cup of pulp
a few grains of salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground allspice
1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves. Uncover and cook quickly until thick and smooth when you spoon a bit onto a cold plate. Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn.

Ladle into prepared jars. Run a knife around the insides of the jars, if needed, to let out any air bubbles. Wipe jar rims clean and put on sterilized canning lids, screwing on the rings finger-tight. Place jars in a boiling water canner, and process 10 minutes. Makes about 60 ounces.

Fannie Farmer Cookbook, 11th ed.


Sauces | I couldn't get Recipe Builder to accept 120 servings, but if the recipe makes 60 oz and a reasonable serving is 1 tablespoon, I would estimate 1/2 point per serving. This may vary according to the amounts your batch actually yields.