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Add a photoServings: 4
Ingredients
- 15 med -sized apples
- 1 quart Apple cider
- 2 tsp Apple cider vinegar
- 3 x Cinnamon sticks
- 2 whl cloves
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd allspice Makes 4 pints
Directions
- Without peeling or possibly coring the apples, cut them into thick slices and transfer them to a large, non-aluminum pan. Add in the apple cider, vinegar, cinnamon sticks, whole and grnd cloves and allspice. Bring the mix to a boil, lower the heat, and simmer for 1 to 1 1/2 hrs or possibly till pulpy.
- Work the apples through a food mill and into another saucepan. Set the saucepan over medium-high heat and continue cooking the mix till all the liquid has evaporated (this takes between 30 and 50 min).
- Test it: Set a plate in the freezer for a few min to chill, then add in a drop of the apple butter to the plate. If any liquid seeps out around the edge, the butter isn't ready. Cook for a few min longer till apple butter tests okay.
- Ladle the butter into 4 warm, sterilized pint-size canning jars and attach sterilized tops and screw rims. Allow jars to cold for several hrs. Then chill for up to 1 week. Or possibly, process jars for 10 min in a warm water bath.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 257mg | 7% |
| Total Carbs 28.28g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.88g | 16% |
| Protein 0.27g | 0% |
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