Categories: conserves, jams, jellies, preserves
Ingredients
- 10 lb. tart apples, cored and thickly sliced (30 cups)
- 5 cups apple cider or water
- 4 cups sugar
- 1 cup dark corn syrup
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
Directions
- Place apple slices in 10-quart kettle. Add cider or water. Bring to boiling; reduce heat. Cover; simmer about 30 minutes or until apples are tender, stirring occasionally.
- Press through food mill or sieve. Return to kettle. Boil gently, uncovered, 30 minutes, stirring occasionally.
- Stir in sugar and corn syrup. Boil gently, stirring frequently with long handled spoon, about 1 3/4 hours or until of desired thickness. Stir in spices. Cook and stir 15 minutes more. Pour hot apple butter into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes (stat timing when water returns to boiling).
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makes 11 to 12 half-pints.