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Recipe(tried): Pennsylvania Dutch Apple Butter

Preserving - Fruit
Hi Gina:
Here is a great recipe. I have made it twice and plan on making it again today.
Happy canning!!!
Sherre

PENNSYLVANIA DUTCH APPLE BUTTER

3 qt. sweet cider
8 lb. ripe, well-flavored apples
2 1/2 C. brown sugar, firmly packed
2 tsp. cinnamon
1 tsp. allspice
2 tsp. cloves
1/2 tsp. salt

Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.

Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the pur e to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely. Makes 4 jars.

Editor's note:
Please see Canning Apple Butter posted by Linda Lou for processing time and information.
MsgID: 204077
Shared by: Sherre Ruel - Michigan
In reply to: ISO: Looking for a Terrific Apple Butter Reci...
Board: Canning and Preserving at Recipelink.com
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