Apple butter, a wonderful recipe to preserve the best of the autumn apples.
5 lb apple (peeled cored and cut into eighths)
2 c lemon juice
1⁄2 t cinnamon (ground)
1⁄4 t clove (ground)
1 pn nutmeg (ground)
sugar (1/2 sugar cup per 1 cup apple pulp)
- In a 8 quart sauce pan, combine cider apples and lemon juice. Bring to a boil and cook for thirty minutes, stirring occasionally. Puree the apple mix, and then add the spices.
- Simmer for 35 minutes over a low heat until very think. You must stir constantly.
- After it has thickened, measure the pulp to see how much sugar will be needed.
- Return the pulp only to the sauce pan, and bring it back to a boil. Add sugar and remove from heat.
To add sugar, measure apple pulp. For every cup of pulp, you will need 1/2 cup sugar.
1 hour, 5 minutes