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Apple Butter




  1. Wash and slice firm tart apples; no need to remove core just seed and peel.
  2. Add cider and boil for 15 minutes or until apples are mushy.
  3. Press through sieve (should be about 3 quarts pulp).
  4. Gently boil pulp for 1 hour or until it begins to thicken. Stir occasionally.
  5. Stir in spices and continue cooking slowly for 3 hours or until thickened. Stir frequently.
  6. Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal.

Makes 3 1/2 pints.


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