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(Jonathan, Stayman, Winesap or York)
3/4 C. apple cider
1C. sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
Combine apples and cider in 3quart slow-cooking pot. Cover and cook on low 8 hours or until apples are soft. Puree in food sieve or food mill. Return pureed mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours longer. If a thicker apple butter is desired, uncover and cook on high setting until desired consistency. The apple butter will keep several weeks in refrigerator or may be frozen in freezer containers. If you wish to can the apple butter, pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints or quarts 10 minutes in boiling water bath at 180 degrees to 185 degrees F. Makes about 3 pints.
The versatility of the apple can be observed in the abundance of recipes in all areas of cooking.
Here are but a few to wet your palate.
Apple Pie Cake
1/4 c. butter or margarine, softened
96.0%