Recipe Archives->Preserving->Apple Butter 12

Baked Apple Butter

12 lbs. apples, Jonathan or Winesap, washed, cored, quartered

1/2 cup sugar

Grated rind and juice of 2 lemons
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
1 cup port, claret or dry white wine

Nearly cover apples with water.  Cook gently for about 1 1/2 hours.
Put the pulp through a fine strainer.  Measure it. For each cup of
pulp, add 1/2 cup sugar. Add lemon juice, rind and spices.  Bring
these ingredients to the boiling point.  Remove from heat and let
cool.  Stir in wine.

Place about 3/4 of the puree in a large heatproof crock.  Keep the
rest in reserve.  Put the crock in a cold oven.  Set oven at 300
degrees.  Permit the apple butter to bake until it thickens.   As
the puree shrinks, fill the crock with reserved apple butter.  When
the butter is thick, but still moist, put into sterile jars.

Printable version: apple-butter12.txt.