Apple Butter I
Work the apples through a food mill and into another saucepan. Set the saucepan over medium-high heat and continue cooking the mixture until all the liquid has evaporated (this takes between 30 and 50 minutes).
Test it: Set a plate in the freezer for a few minutes to chill, then add a drop of the apple butter to the plate. If any liquid seeps out around the edge of the drop, the butter isn't ready. Cook for a few minutes longer until apple butter tests okay.
Ladle the apple butter into 4 hot, sterilized pint jars and attach sterilized tops and screw rims. Allow jars to cool for several hours. Then refrigerate for up to 1 week. OR, process jars for 10 minutes in a hot water bath.
Makes 4 pints.
Prep time: 1 hour 30 minutes; Cooking time: 1 hour 30 minutes; Total time: 3 hours
Recipe editor Patricia Mitchell
Online Since 1997
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