Prep 20 mins
Cook 2 hrs
I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory)...it could take longer to cook down to a thick spreading consistency.
- 16 medium apples (about 6 pounds)
- 2 quarts water
- 1 1⁄2 quarts sweet apple cider (the dark cloudy kind)
- 1 1⁄2 lbs sugar (3 cups)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- Wash and cut apples into small pieces (there should be about 4 quarts).
- In a large pot, place apples and cover with water, and cook until soft.
- Pour cooked apples and liquid into a food mill (or press them through a large hole sieve) which has been placed over a large bowl, to puree them and remove skins and seeds.
- Using the same pot you cooked the apples in, add the cider and bring it to a boil, add apple pulp and sugar; cook until mixture thickens, stirring to prevent scorching.
- Stir in all the spices and continue to cook the apple butter until it is thick enough for spreading.
- Pour into sterilized jars and seal.
I made this and we all loved it. I made 6 pints to begin with.They are gone in just 2 weeks. My grand kids LOVE it Now making second batch for winter. HOPE IT LATS THAT LONG!!!!!
I used the applesauce recipe #12802 which was awesome. Then using this as butter. Taking forever to get to butter. But I'm sure will be worth it!!!
Excellent in both taste and consistency! It required a mild boil for about an hour to get the mixture reduced enough to spread, but it was worth the effort. Thanks!