AUNT RUBY’S APPLE BUTTER
3 pounds apples, a mixture of sweet and tart
2 cups sugar
1/3 cup water
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup apple cider vinegar
Trim off stem and blossom ends of apples but leave skin and core intact. Thinly slice the apples and place in a non-reactive pot with 1/2 cup sugar and water. Cook slowly, covered, until the apples are tender. Stir occasionally to make sure there is no sticking.
Put the apples through a food mill and return to the pot. Stir in the seasonings and remaining sugar. Cover, bring to a simmer and cook slowly, stirring often until the apple butter is thick enough to hold its shape on a spoon.
Fill hot sterile jars to within 1/8” of the top. Wipe the lip clean and cover with a new, sterile, heat-sealing gasket. Screw on the cap and quickly invert the jar for 15 seconds. Turn upright and cool on a rack.
Copyright © 2009 Chez Madelaine.
All Rights Reserved.