Apple Butter

Ingredients

• four gallons of cider
• five pounds of sweet apples
• a bushel of sour apples

Method

1. 1

   Reduce cider to two gallons by boiling.

2. 2

   Add sweet apples and cook slowly until tender.

3. 3

   Gradually add tart apples until mixture is smooth and thick.

4. 4

   Cool slowly, skimming as needed, and stir constantly until it does not break.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 151. The excerpt below is the record exactly as published.

Apple Butter. — Reduce four gallons of cider to two by boil- ing, then add five pounds of sweet apples. Stir and cook slowly until the apples are tender. Then begin to add tart apples that have been pared and cored, until you have a perfectly smooth and thick mass. Cool slowly, skimming whenever necessary and stirring almost constantly until the material will not break. Take out three or four tablespoonfuls and stand aside ; it is perfect if it does not separate. If it has not been cooked suf- ficiently long the cider will leave the mass and form a liquid in the saucer. As a rule it will require five pounds of sweet apples and a bushel of sour apples

Cook this with the app: pantry check, scaling, and the assistant.