Apple Butter

Ingredients

• 5 quarts apple pulp
• 1 teaspoon ground cloves
• 10 quarts new sweet cider
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• Brown sugar

Method

1. 1

   The apples should be tart and the cider not more than two days old.

2. 2

   Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider.

3. 3

   Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar.

4. 4

   Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 142. The excerpt below is the record exactly as published.

APPLE BUTTER 5 quarts apple pulp 1 teaspoon ground cloves 10 quarts new sweet cider 1 teaspoon ground allspice Brown sugar 1 teaspoon ground cinnamon

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