March 18: Apple Butter

9 medium apples, cored, peeled, and sliced (4 pounds)
1 1/4 c. apple cider
3/4 c. apple cider vinegar

Suggestion: use Jonathan, Winesap, King, or Gravenstien apples. Makes about 5 pints.

In a large pot, cook the above ingredients together on medium heat until apples resemble apple sauce. Put mixture through a strainer. (I use electric beaters...I like little chunks.)

For each c. of pulp, add 1/2 c. brown sugar. To the entire amount add 1 Tbs. cinnamon, 1 1/2 tsp. ground cloves, 1/2 tsp. allspice, and 1 tsp. nutmeg.

Cook over low heat, stirring frequently until sugar dissolves. Continue to cook until a small drop on a plate leaves no rim of liquid separating around edges. Pour into hot, dry, sterilized jars (Pint or 1/2 pint....no larger). Wipe rim. Use hot, clean NEW lids and screw metal bands on tightly. There is no need for water bath or paraffin, just make sure the lids seal. (When you push down, there should be no popping noise.) Cool on folded dish towel.

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