The Apple Butter Recipe

From my cousin who channels her grandmother....

Apple Butter

4 1/2 lbs tart cooking apples, cored & quartered (can also sub 2 lbs of pears for 2 lbs of the apples)

3 cups apple cider or apple juice

1/2 cup sugar

1 1/2 cups packed brown sugar

2 Tbsp fresh lemon juice

1/2 tsp cinnamon

* In an 8-10 quart heavy pot combine apples & cider.  Bring to boiling, reduce heat.  Simmer, covered for 30 minutes, stirring occasionally.  Press through a food mill or sieve until you have 7.5 cups.  (I've been know to push it thru my fine meshed collander too).  Return pulp to kettle.

* Stir in sugars, lemon juice & cinnamon.  Bring to boiling, reduce heat.  Cook, uncovered, over very low heat for 1 hour 30 to 1 hour 45 minutes or until very thick and mix mounds on a spool, stirring often.

*Laddle hot apple butter into hot, sterilized half-pint canning jars, leaving 1/4" headspace.  Wipe jar rims; adjust lids.  Process in a boiling-water canner for 5 minutes.  Remove jars from canner, cool on wire racks.  Adjust processing time for altitude (In Bozeman that means add 10 minutes total time)

** From Better Homes & Gardens You Can Can Book