APPLE BUTTER

 

6 pound of apples.

1 quart apple cider

1 1/4 cup sugar

2 teaspoons cinnamon

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon nutmeg

 

Core the apples and cut in slices.  You can peel them if you like.  I don't as the peel will add flavor.  Cook in the Apple cider until soft.  Stir often.  Press though a sieve or food mill to separate the peel from the inside pulp.  Put pulp into a larg kettle and stir in the sugar and spices.  Bring to a boil.  Stir constantly to prevent spattering.  Let the pulp cook down until thick enough to spread.  This process will take a while.  To tell if it's ready, pour a bit of the hot butter onto a chilled plate.  If no rim of liquid forms around the edge of the butter, it is ready.  Pour at once into sterilized jars.  Seal.  This recipe makes three pints.