Bill’S Apple Butter

• 15 pounds early-season apples (Gala, Jonathan
• Cortland), peeled and quartered
• 3/4 cup cider vinegar
• 5-1/3 cups packed brown sugar
• 4 cups sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon cinnamon extract
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 cup red-hot candies
• 1 cup boiling water

1. In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan.
2. Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
3. Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency.
4. Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

apples, cider vinegar, brown sugar, sugar, ground cinnamon, salt, cinnamon, ground cloves, ground allspice, redhot candies, boiling water

Taken from www.tasteofhome.com/recipes/bill-s-apple-butter/ (may not work)