Apple Butter

  • 4 pounds Granny Smith apples, peeled, cored and quartered
  • 1 cup water
  • 1 cup apple cider
  • Brown sugar as needed
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • Grated rind and juice of 2 lemons

Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

  • Yields: 5 pints
  • Preparation Time:3 or 4 hours
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