Grandma Horner'S Dutch Apple Butter
- 4 quarts baking apples (sliced with skins on, cored)
- 1 quart water
- 1 quart cider
- 2 lbs brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
- In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
- Drain apples. Discard water.
- Run apples through food mill to remove skins and turn apples to pulp.
- In large pot, bring cider to a boil and add apple pulp and brown sugar.
- Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
- When it reduces/thickens, add cinnamon, allspice and cloves.
- Let it thicken to desired spreading consistency.
- Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
- Serve on bread, toast, muffins, or on cottage cheese.
baking apples, water, cider, brown sugar, cinnamon, allspice, ground cloves
Taken from www.food.com/recipe/grandma-horners-dutch-apple-butter-447743 (may not work)