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Apple Butter

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 3 pints


  • 6      cups apple cider

  • 2      quarts apples, peeled, cored, and quartered

  • 1-1/2  cups sugar

  • 1/2   teaspoon allspice

  • 1/2   teaspoon cloves

  • 1      teaspoon cinnamon

  • 1/4   teaspoon salt


  1. In a kettle at moderate heat, boil the cider until it cooks down to half the quantity. 

  2. Into the kettle, add the apples and cook 20 minutes or until soft and pulpy. 

  3. Constantly stir to prevent scorching.

  4. Put the apples and cider through a sieve and return to kettle. 

  5. Add the sugar, allspice, cloves, cinnamon, and salt. 

  6. Cook until mixture is thick and smooth.

  7. Pour apple butter into 3-pint jars, fill with 1/2-inch of the top, partially seal, and place on rack at bottom of a large canning kettle, half filled with boiling water. 

  8. Tighten the lids. 

  9. Add more boiling water to cover the jars by an inch or two. 

  10. When water again comes to a boil, allow the jars to remain in water for 5 minutes. 

  11. Seal the jars.

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