Apple Butter III
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 qts fresh sweet cider
8 lbs juicy ripe apples, wahed, cored, and quartered
2 1/2 cps (packed) brown sugar
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp powdered cloves
1/2 tsp salt
1 - Boil cider in large agate or enamel kettle until amount is reduced one-half, about 30 minutes.
2 - Add apples and cook over low heat until tender.
3 - Stir almost constantly with wooden spoon or paddle.
4 - When apples are completely cooked, force mixture through a sieve.
5 - Return to kettle, add sugar, spices, and salt; cook over low heat, stirring until sugar is dissolved.
6 - The cook until mixture thickens, about 30 minutes.
7 - Stir almost continuously.
8 - Pour at once into hot sterile jars and seal at once.
Makes 4 pints
Note: For apple butter you can use Jonathon, McIntosh, Russet, or Winesap apples.