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Apple Butter

Yield 6 pints


  • 8 pounds cooking apples, peeled and cored
  • 1 (1 3/4-ounce) package powdered fruit pectin
  • 8 cups sugar
  • 2 teaspoons ground cinnamon

How to Make It

  1. Combine apples and water to cover in a large stock pot. Bring to a boil. Reduce heat; cover and cook 15 minutes or until apples are tender. Drain. Press apples through a sieve.

  2. Combine apple pulp and fruit pectin in a large stock pot. Bring to a boil; cook 1 minute. Stir in sugar and cinnamon. Reduce heat; simmer, uncovered, stirring occasionally, 1 hour or until thickened.

  3. Spoon apple jam immediately into hot, sterilized jars, leaving 1/4-inch head space; cover at once with metal lids, and screw bands tight. Process in a boiling- water bath 10 minutes.

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