Chokecherry Apple Butter

Submitted by Molly53

"From the Colorado State Forestry Service."

 

• Ready In: 35mins
• Ingredients: 4
• Yields: 8 Half pints

ingredients

• 4 cups cooked apples (pulp)
• 2 cups cooked chokecherries (pulp)
• 5 cups sugar
• 1⁄2 teaspoon almond extract

directions

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