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quality and apples that cook easily. Boil the cider down one half. Wash, peel and core the apples. Then add apples slowly to the boiled-down cider. If the boiling slows down, the apples at once sink to the bottom and are liable to scorch. After the first 2 hours, constant and vigorous stirring is necessary to prevent burning. If the butter becomes thick before it is perfectly smooth, add a little more cider and continue boiling and stirring. Add sugar at any time after the stirring begins if the butter is not sweet enough. Spice the butter to suit the taste and seal in Ball jars. Apple butter is usually considered better if not highly spiced.
Stove Top Apple Butter
20 C. applesauce
16 C. sugar
1/2 C. (apple cider) vinegar
4 oz. pkg. cinnamon drops
Mix all ingredients into an enamel pot or roast pan. After it gets hot enough to boil, cook 20 minutes or until it flakes from spoon. Seal in hot, sterilized jars. It’s soooo good.
Slow-Cooked Apple Butter
12 C. chopped, unpeeled apples
94.5%