Yield: 1 servings
|10 pounds||Apples; peeled, cored,|
|\N \N||And chopped|
|3 pounds||Granulated sugar or dried cane juice|
|1¾ teaspoon||Ground cinnamon|
|1¼ teaspoon||Ground allspice|
|⅓ teaspoon||Ground cloves|
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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