|Tart cooking apples||6 Pound (18 Medium Size, Juicy Such As Winesap / Jonathan)|
|Sweet apple cider||2 Quart|
|Sugar||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
1. Pare, core, and quarter the apples. In an 8-quart stainless steel or enameled stockpot, bring the cider to a boil over high heat. Add the apples; cook for 15 minutes or until tender; dram.
2. In a food processor, process the apples for 1 minute or until pureed, or press through a food mill (you should have about 3 quarts of pulp). Transfer to the same stockpot and stir over moderate heat for 15 minutes or until thick enough to hold up a spoon.
3. Add the sugar and spices and cook slowly, stirring frequently, for 1 hour or until very thick. Meanwhile sterilize 12 half-pint jelly jars. Spoon in the apple butter, leaving a 1/2-inch head space; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.
Serving size: Complete recipe
Calories 4953 Calories from Fat 5
% Daily Value*
Total Fat 0.59 g0.92%
Saturated Fat 0.16 g0.81%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 48.5 mg2%
Total Carbohydrates 1216 g405.4%
Dietary Fiber 46 g183.9%
Sugars 1097.4 g
Protein 0.45 g0.9%
Vitamin A 0.7% Vitamin C 6381.1%
Calcium 257.9% Iron 5%
*Based on a 2000 Calorie diet