Date: Mon, 24 Nov 1997 10:10:52 -0800
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
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.