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Recipe by: abdessamed
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See below ingredients and instructions 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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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