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@...
Converted by MM_Buster v2.0l.