Move process times into instructions
Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.
Ingredients
- 8 lb apples
- 2 c apple cider
- 2 c vinegar
- 2 1/4 c white sugar
- 2 1/4 c packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Instructions
Wash, remove stems, quarter and core fruit.
Cook slowly in cider and vinegar until soft.
Press fruit through a colander, food mill, or strainer.
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 presterilized. Adjust lids and process according to the table below.
Recommended process times
| Style of Pack | 0-1000 feet | 1001-6000 feet | Above 6000 feet |
|---|---|---|---|
| Hot pack, half pints or pints | 5 min | 10 min | 15 min |
| Hot pack, quarts | 10 min | 15 min | 20 min |