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Apple Butter

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“You can also use other fruit beside apples and you can use the pulp in the jelly bag after the juice has been extracted.”
READY IN:
6hrs
SERVES:
20
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place peeled apples, cider and vinegar in a large enamel pan and place in oven at 350 F for 3 hours or until really soft.
  2. Stir every half hour.
  3. Stir in sugar and spice.
  4. Return to oven for approx.
  5. another 1 1/2 hours.
  6. Stir every half hour.
  7. All apples are different and spices vary so much, taste for sweetness and spiciness and add more if needed.
  8. To test, spoon a small amount unto a chilled plate.
  9. It is done when no liquid oozes out from apple butter.
  10. You can pour hot into 4 hot sterilized pint jars and seal Or keep a quart jar in the fridge and freeze the rest.
  11. Note: You don't have to use the oven but if you do use a stove top method, watch it like a hawk, stir constantly and use a good heavy botomed pan.
  12. It will burn easily if you aren't careful.

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