Wash, remove stems and quarter:
4 lbs. apples
Cook Slowly until softt in:
2 cups water, cider of cider vinegar
Put fruit through a fine strainer.
Add to each cup of pulp:
1/2 cup sugar
Add:
3 teaspoons cinnamon
1 - 1/2 teaspoon cloves
1/2 teaspoon allspice
Grated lemon rind and juice
Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved.
Continue to cook, stirring frequently until the mixture sheets from spoon.
You can also place a small quantity on cold plate.
When no rim of liquid separates around the edge of the butter, it is done.
Pour in hot sterilized jars. To store - I either can or freeze them.
Baked Apple Butter - makes 5 Quarts:
Wash and remove cores from:
12 lbs. apples
Cut them into quarters. Nearly cover with water. Cook Gently for about 1 - 1/2 hours. Put the pulp through a fine strainer.
Measure it.
Allow to each cup of pulp:
1/2 cup of sugar Add:
Grated rind and juice of 2 lemons
3 teaspoons cinnamon
1 - 1/2 teaspoons cloves
1/2 teaspoon allspice
Bring these ingredients to the boiling point. Chill. Stir into them:
1 cup port, claret or dry white wine
Place about 3/4 of the purée in a large heat-proof crock.
Keep the rest in reserve.
Put the crock in a cold oven.
Set oven at 300°.
Let the apple butter bake until it thickens. When the butter is thick but still moist, put in sterile jars.
Can or freeze to store.