Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rome apples 1 ts Cinnamon
4 1/2 lb Granny Smith apples 1/2 ts Cloves
1 c Water 1/4 ts Ginger
4 c Sugar 2 tb Lemon juice

Wash apples and cut into pieces; combine with water in a large covered
sauce pot. Cook until soft, about 30 minutes. Press through a food
mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2
cups sugar in a saucepan, stirring until sugar melts and turns a rich
golden brown. Carefully pour into apple pulp. Sugar will crackle and
harden. Add remaining 2 cups of sugar and spices. Cook, uncovered,
about 1 hour or until apple butter thickens, stirring occasionally to
prevent sticking. Stir in lemon juice. Pour hot into hot jars,
leaving 1/4 inch head space. Adjust caps. Process 10 minutes in
boiling water bath. Yield: 6 half pints.

From: Ball Blue Book Shared By: Pat Stockett

Browse by categories