Tess owens' baked apple butter

Yield: 1 servings

Measure Ingredient
10 pounds Apples; peeled, cored,
\N \N And chopped
6 cups Water
3 pounds Granulated sugar or dried cane juice
1¾ teaspoon Ground cinnamon
1¼ teaspoon Ground allspice
⅓ teaspoon Ground cloves
1 pinch Salt

Place apples in a large nonreactive pot; cover with water. Bring to a simmer; cook until apples are soft. Puree apples with a food mill or immersion blender. Preheat oven to 300 degrees. Stir sugar, cinnamon, allspice, cloves and salt into pureed apples. Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours. Be patient and stir often.

Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter. Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath. Refrigerate jars after opening.

Yielda about 3 quarts.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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