posted by Connie 08-25-98 10:25 AM
Apple Butter
12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often.
Cool slightly and force through food mill. Measure pulp and return to
saucepan. Add 1/4 cup sugar for every cup of pulp. Bring to a rolling boil
over moderate heat; add spices.
Continue to cook, stirring constantly, until temperature of apple mixture
reaches 220 on a candy thermometer.
Ladle into sterile 1/2 pint jars,
seal, and process according to jar manufacturer's instructions.
Makes about 6 pints.