Chokecherry Apple Butter

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups cooked apples (pulp)
  • 2
    cups cooked chokecherries (pulp)
  • 5
    cups sugar
  • 12
    teaspoon almond extract
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DIRECTIONS

  • Prepare pulp of both fruits first by putting cooked fruit (unsweetened) through a sieve or food mill into a large saucepan.
  • Heat to a boil, stirring carefully to prevent scorching.
  • Add sugar.
  • Stir constantly until it just begins to thicken.
  • Add extract and blend.
  • Ladle into sterilized hot jars to within 1/4 inch of the top of jar.
  • Wipe rims.
  • Adjust lids.
  • Process in boiling water bath for 10 minutes at 5,000 feet or 15 minutes above 6,000 feet.
  • Remove from canner and place upside down on cooling rack until cool.
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