Old-Fashioned Apple Butter
- Yield 4 to 5 cups
A favorite from Pennsylvania Dutch Country.
- 4 pounds tart apples
- 2 cups cider
- 3 to 4 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- Cut apples into quarters, but do not peel or seed them.
- Combine apples with cider in an enameled pot. Bring to a boil, reduce heat to its lowest point, and cover the pot.
- Simmer the apples, stirring occasionally, for about 25 minutes, or until soft.
- Remove from heat, and with back of wooden spoon, mash apples through a sieve.
- Measure pulp and put into a 6-quart pan. Add 1/3 cup sugar for every cup of pulp. Add cinnamon and spices.
- Cook on low heat, stirring occasionally, until a tablespoon of the butter will stick to a saucer when turned upside down (about 4 hours).
- Put into freezer containers. Freeze. Refrigerate after opening.
Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).