Apple butter

My wonderful sponsor Polli asked if I have a apple butter recipe. And I do! I love apple butter.

I had thought I had it posted, but I looked and nope, no recipe. So here you go Polli, and anyone else that wants it.

• 4 lbs of good cooking apples
• 1 cup apple cider vinegar
• 2 cups water
• Sugar (about 4 cups, see cooking instructions)
• Salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• Grated rind and juice of 1 lemon

Preparing the Fruit

Cut the apples into quarters, do not peelor core them (you'll find much of the pectin is in the cores and flavor in the peels), cut out any damaged parts.

First Stage of Cooking

Place the apples into large pot, add vinegar and water, cover, bring to a boil, then reduce heat to a simmer. Cook until apples are soft, this will take about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices

Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl. Measure out the resulting puree. Add 1/2 cup sugar for every 1 cup of pulp. Stir to dissolve. Add a dash of salt, the cinnamon, ground cloves, allspice, lemon rind and juice. adjust seasoning to taste.

Second Stage of Cooking

Cook uncovered in a large, wide, heavy pot on medium-low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust idoes not form at the bottom. Cook until thick and smooth {when a bit is spooned onto a cold plate and allowed to cool it is butterish in texture} (this can take 1 to 2 hours).

Makes a little more than 3 pint jars.