Oxmoor House JANUARY 1985
Place apple slices and cider in a flat-bottomed kettle. Bring to a boil; cover and cook over medium heat 30 minutes or until apples are tender.
Press apples through a sieve. Return strained pulp to kettle; cook over high heat, stirring constantly, until pulp rounds up in a spoon. Add sugar and spices. Reduce heat to medium. Cook, stirring frequently, 1 hour or until mixture thickens.
Quickly ladle apple butter into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 5 minutes.
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