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Apple Butter

>Many have been saying things about apple and pear butter. Could anyone 
>please tell me how to make this? From what I gather I just smash apples 
>or pears and I have this butter. Apple butter sounds wonderful for 
>breads and things and I know you can buy it but what about making it 

 From checking my cookbooks, I would say that the difference between apple/
pear sauce and apple/pear butter is one of degree, the latter being
sweeter, thicker and spicier and is made by cooking down apples with apple 
juice and spices. Here's a recipe from Jean Hewitt's _The New York Times: The
New Natural Foods Cookbook_.


10 pints apples, peeled and slice (20 cups?)
1 quart apple cider or juice
5 cups brown sugar (this is a lot -- adjust to suit your taste)
1 T ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
lemon juice & grated lemon peel to taste (my suggestion -- gives it a 
                                          little tang)

Combine apples and cider in a large kettle, bring to boil, and simmer,
covered, until apples are soft.  Pass through a food mill or puree in
a blender or food processor.

Combine strained applesauce with remaining ingredients in kettle.  Bring
to a boil, stirring until the sugar is dissolved.

Cook gently, uncovered, until mixture becomes quite thick, at least 2 1/2
hours,  Stir often. Pour into hot sterilized jars and seal.  Process in a
boiling water bath for 15 minutes. (You could also freeze in small portions 
and store what you are currently using in the refrigerator.)

Yield: about 2 quarts (8 cups is a lot of apple butter, you could cut the
recipe down or give away as gifts.)

Another suggestion:  buy unsweetened apple sauce and add sugar and spices 
and cook til very thick for semi-homemade apple butter.

Also, substitute ripe pears for apples or use a combination.

Hope this helps.

If anyone has a bread machine with a jam cycle, and would like a recipe 
for apple/pear butter, please e-mail me.  It is delicious.