Cinnamon Apple Butter
|Tart apples||10 Pound|
|Apple cider/Water||5 Cup (80 tbs)|
|Sugar||4 Cup (64 tbs)|
|Dark corn syrup||1 Cup (16 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Core and thickly slice the apples.
(Measure 30 cups sliced.) Place apple slices in 10-quart kettle or Dutch oven.
Add apple cider or water.
Bring mixture to boiling; reduce heat.
Cover and simmer till apples are tender, about 30 minutes, stirring occasionally.
Press through food mill or sieve.
Return to kettle.
Boil apple mixture gently, uncovered, 30 minutes, stirring occasionally.
Stir in sugar and dark corn syrup.
Boil gently, stirring frequently with a long-handled spoon, till mixture is of desired thickness, about 1 3/4 hours.
Stir in cinnamon and cloves.
Cook and stir apple butter 15 minutes more.
Pour hot butter into hot, clean half-pint jars.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)