Title: Apple Butter 2
Categories: Canning, Preserves, , jams & je
Yield: 81 Servings

12 Medium apples; unpeeled and
-cored
2 c Sugar
1/2 ts Cinnamon
1/2 ts Allspice
1/4 ts Nutmeg
1/4 ts Ground cloves
1/8 ts 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, or 81
servings of two tablespoons each.
Posted to EAT-L Digest 17 Sep 96

Date: Wed, 18 Sep 1996 06:56:27 -0500

From: LD Goss
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg,
add 2 tablespoons finely chopped candied ginger with spices, or, add 1
teaspoon grated lemon peel, omit ginger and cloves.