Tess owens' baked apple butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Apples; peeled, cored, |
| And chopped | ||
| 6 | cups | Water |
| 3 | pounds | Granulated sugar or dried cane juice |
| 1¾ | teaspoon | Ground cinnamon |
| 1¼ | teaspoon | Ground allspice |
| ⅓ | teaspoon | Ground cloves |
| 1 | pinch | Salt |
Directions
Place apples in a large nonreactive pot; cover with water. Bring to a simmer; cook until apples are soft. Puree apples with a food mill or immersion blender. Preheat oven to 300 degrees. Stir sugar, cinnamon, allspice, cloves and salt into pureed apples. Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours. Be patient and stir often.
Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter. Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath. Refrigerate jars after opening.
Yielda about 3 quarts.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.
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