Raspberry Apple Butter

Yield: 10 half-pints

Ingredients

• 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

Instructions

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.

Attribution

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