Apple Butter

8 lbs apples

2 cups cider

2 cups vinegar

2 1/4 cups white sugar

2 1/4 cups brown sugar

2 tbsp cinnamon

1 tbsp ground cloves

Wash, remove stems, quarter, anc core fruit. Cook slowly in the cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with spices and sugar, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half pint or pint jars, leaving 1/4 inch headspace. Adjust lids and process.

Process times

0-1,000 ft above sea level 5 minutes

1,001-6,000 above 10 minutes

above 6,000 15 minutes