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Sheryl's Apple Butter

Sheryl's Apple Butter

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 pounds tart apples
6 cups cider or apple juice
3 cups sugar
2 teaspoon s ground cinnamon
1/2 teaspoon ground cloves
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Let's Make It
1
Core and quarter unpared apples; cook in cider in large heavy saucepan till soft, about 30 minutes. Press through food mill. If you don't have food mill, use food processor on pulse and leave coarse like applesauce.
2
Boil gently 30 minutes; stir occasionally. Stir in sugar and spices. Cook and stir over low heat till sugar dissolves. Boil gently, stirring frequently, till desired thickness, about 1 hour. (I found it has always taken 2-3 hours).
3
Pour into 8 hot 1/2-pint jars; adjust lids and process in boiling water bath 10 minutes (start counting time after water returns to boil).
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