Recipe - Honey-Apple Butter

1 qt Sweet apple cider
8 cup Pared, cored and quartered
Cooking apples
(about 3 pounds)
1 Lemon
Peeled; cut or sliced up & seeded
1 cup Honey
One half cup Packed brown sugar
1 tablespoon Ground cinnamon

Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or
until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce
heat. Simmer uncovered about 1 hour, stirring occasionally, until apples
are very soft. Mash with potato masher, if necessary, to remove all lumps.
Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat.
Simmer uncovered about 1One half hours, stirring occasionally, until no liquid
separates from pulp.Immediately pour mixture into hot, sterilized jars,
leaving 1/4inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.
Store in refrigerator up to 2 months. ABOUT 5 HALFPINTS APPLE BUTTER A
fruit butter is cooked in two stages: First the fruit is simmered with
sugar and spices until it softens. Then it is sieved and cooked slowly
until it reduces to a thick, dark spread with a soft, buttery consistency.
Apple butter is a specialty of the Pennsylvania Dutch. This easy version is
simply mashed.
Source Betty Crocker's OldFashioned Cookbook, c1990

Posted to MMRecipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)
on May 28, 1997