Monday, October 7, 2013

Apple Butter



apples (tart)                4 lbs
granulated sugar         2 cups
fresh lemon juice       4 tbsp
cinnamon                   1 tsp

Remove stems from apples.  Quarter.  Place everything (core, seeds, peeling included) into pot.  Add sugar, lemon juice and cinnamon.  Stir and let stand until apples release juice.  Cover, heat slowly and bring to a boil.  Cook gently on steady (not high) heat until apples are soft.  Press through a food mill into a large pot on top of stove on low-med heat stirring often until desired thickness and consistency.  Pour into hot sterilized jars to within 1/4 inch form top and seal.  Makes about 4 half pints.