Apple Butter

You'll need a food mill and canning equipment for this recipe, but it will be worth the extra time. Granny Smith apples are cooked down with sugar and spices for a great spread for toast or biscuits.

Ingredients:

• 6 Lbs. Granny Smith or other tart apples, unpeeled, cored, and sliced. 2 1/2 Cups Apple Cider or Apple Juice 2 Cups Firmly packed Light Brown Sugar
• 2 Strips of Lemon zest, about 2 1/2 inches long
• 1 T. Cinnamon
• 1 Tsp. Ground Allspice
• 1/2 Tsp. Ground Cloves
• 1/2 Tsp. Salt

Directions:

In a large saucepan, cook apples in the cider over moderate heat, stirring often, for 30 mins. or until tender. Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients. Cook the mixture over very low heat, stirring occasionally for 2 1/2 to 3 hours, or until very thick. Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint Mason-type jars, filling them to within 1/2 inch of the top. Wipe the rims with a dampened cloth and seal with the lids. Put the jars in water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches. Bring to a boil and process for 10 mins. Transfer the jars with canning tongs to a rack and let cool. Apple butter is best when allowed to mellow in a cool, dark place for at least a week.

Number of Servings: 2 Pts,

Notes from the Cook: Yield about 2 pints or 4 smaller jars. Prep. time 20 minutes Cook Time 4 hours Difficulty: Easy