Apple Butter With Apple Cider
|Tart apples||5 Pound (ripe)|
|Apple cider||2 Cup (32 tbs)|
|Sugar||4 Cup (64 tbs)|
|Cloves||1 Teaspoon, ground|
Wash the apples thoroughly, then cut in quarters.
Place the apples and 7 cups water in a large kettle and cook for 15 minutes or until soft.
Press the apples through a sieve.
Boil the cider until reduced by 1/2, then add to the apple puree.
Combine the puree mixture, sugar, cloves, allspice, cinnamon and nutmeg and cook, stirring frequently, over low heat for about 1 hour or until thick.
Pour into hot sterilized jars, leaving 1/4 inch head space and position the caps.
Process for 10 minutes at 212 degrees in a waterbath canner.