Recipe: Canned Microwave Apple Butter for Marie

Microwave Applebutter

4 pounds tart apples
1/4 cup water
sugar
1 tsp ground cinnamon
1/2 tsp ground cloves

Cut the apples into quarters. Do not peel or core.

Place the apples and water in a 4-5 quart microwave safe casserole dish. Cover and cook on high for 20-30 minutes or until the apples are soft. Stir every 10 minutes while cooking.

Put the apples and liquid through a sieve or food mill. Measure the pulp. For every cup of pulp; add 1/2 cup sugar.

Pat the pulp, sugar, cinnamon and cloves back into the casserole dish. cover and cook on Medium High for 1 to 1 1/2 hours. Stirring every 20 minutes. The mixture should be smooth and thick when spooned onto a cold plate.

Immediately fill hot half-pint jars with the mixture. Leaaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufactur's instructions)

Process in a boiling water canner for 10 minutes.*

Yield: 6-8 half-pints or 3 to 4 pints.

*Instead of processing, you can freeze the butters. In that case be sure to leave at least one-half inch head space for a wide-mouth container, or one inch if you use a container with a narrow neck. This space will allow for expansion as the butters freeze.