Apple Butter I Recipe

• 15 med -sized apples
• 1 quart Apple cider
• 2 tsp Apple cider vinegar
• 3 x Cinnamon sticks
• 2 whl cloves
• 1/4 tsp Grnd cloves
• 1/4 tsp Grnd allspice Makes 4 pints

1. Without peeling or possibly coring the apples, cut them into thick slices and transfer them to a large, non-aluminum pan.
2. Add in the apple cider, vinegar, cinnamon sticks, whole and grnd cloves and allspice.
3. Bring the mix to a boil, lower the heat, and simmer for 1 to 1 1/2 hrs or possibly till pulpy.
4. Work the apples through a food mill and into another saucepan.
5. Set the saucepan over medium-high heat and continue cooking the mix till all the liquid has evaporated (this takes between 30 and 50 min).
6. Test it: Set a plate in the freezer for a few min to chill, then add in a drop of the apple butter to the plate.
7. If any liquid seeps out around the edge, the butter isn't ready.
8. Cook for a few min longer till apple butter tests okay.
9. Ladle the butter into 4 warm, sterilized pint-size canning jars and attach sterilized tops and screw rims.
10. Allow jars to cold for several hrs.
11. Then chill for up to 1 week.
12. Or possibly, process jars for 10 min in a warm water bath.

apples, apple cider, apple cider vinegar, cinnamon sticks, cloves, cloves, pints

Taken from cookeatshare.com/recipes/apple-butter-i-66383 (may not work)