master

Apple Butter

apples

apple cider

vinegar

white sugar

packed brown sugar

ground cinnamon

ground cloves

Wash, remove stems, quarter and core fruit. Peel if desired.

Cook slowly in cider and vinegar until soft.

Press fruit through a colander, food mill, or strainer. The apples and cider/vinegar combo will likely be combined into a thick puree type of thing. That's good.

Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.

Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be pre-sterilized. Adjust lids and process according to the table below.