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Raspberry Apple Butter



  • 7 1/2 pounds large apples, unpeeled and cored
  • 1 cup water
  • 4 cups granulated sugar
  • 3 cups fresh raspberries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves


  1. In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use - such as applesauce.)
  2. Add remaining ingredients; mix well.
  3. Bake, uncovered at 300 degrees F for 2 to 2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency.
  4. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Yield: 10 half-pints

Taste of Home - Canned Goods and Condiments insert - August/September 2000


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