Apple Butter

Ingredients

• four gallons of boiled cider
• a half-bushel of nice juicy apples
• ground cinnamon to taste
• nutmeg to taste

Method

1. 1

   Boil cider until reduced by half.

2. 2

   Add apples and cook until soft, stirring frequently.

3. 3

   Beat into a pulp and cook until thickened to a marmalade consistency.

4. 4

   Add spices before removing from heat.

As published

This recipe was extracted from The Rural cook book (1907), page 53. The excerpt below is the record exactly as published.

Apple Butter. — Apple butter should be made from new cider, fresh from the press, and not yet fermented. Fill a porcelain-lined kettle with cider and boil until reduced one-half. Then boil another kettleful in the same way, and so continue until you have sufficient quantity. To every four gallons of boiled eider allow a half-bushel of nice juicy apples, pared, cored and quartered. The cider should be boiled the day before you make the apple butter. Fill a very large kettle with the boiled cider and add as many apples as can be kept moist. Stir fre- quently, and when the apples are soft beat with a wooden stick until they arc reduced to a pulp. Cook and stir continuously until the consistency is that of soft marmalade and the color is a very dark brown. Have boiled cider at hand in case it becomes too thick, and apples if too thin. Twenty minutes before you take it from the fire add ground cinnamon, and nutmeg to taste

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