Apple Butter

15 medium size apples (4 to 5 lbs.)
1 1/2 qts. cider
1 1/2 lbs. (3 cups) sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. nutmeg

Wash and slice firm, tart cooking apples. Do not remove core, seed or peel. Add cider and boil 15 minutes or until soft.

Press through sieve (you should have about 3 qts. pulp) Gently boil the pulp 1 hour or until it begins to thicken, stirring occasionally.

Stir in spices and continue cooking slowly 3 hours or until thickened, stirring frequently.

Pour into hot sterilized jars, leaving 1/4" head space. Seal.

Makes about 3-1/2 pints

Cut 4 pounds tart apples or pears into pieces (do not core or peel). Cover with 2 cups cider, mild cider vinegar, white wine or water; cook until soft. Put through a sieve.
 
Measure and add:

1/2 C. sugar for each cup of pulp

Few grains of salt

2 t. cinnamon

1 t. ground cloves

1/2 t. allspice

1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves. Uncover and cook over medium heat until thick and smooth when spooned onto cold plate. Stir with wooden spoon during the cooking so that the butter will not stick and burn.

Ladle into hot jars. Process in a hot water bath canner for 10 minutes.

Makes about 4 pints.

Baked Apple Butter

1 gallon apple cider
10 cups peeled, chopped apples
1 Tbsp cinnamon
1 tsp each ground nutmeg, ground cloves & ground allspice
1/4 tsp salt
Sugar to taste

Put apple cider and apples in large kettle and bring to a boil. Reduce heat and simmer 20 minutes. Stir often.

When apples are soft, add the rest of the ingredients. Pour mixture into baking dishes and cover with foil.

Bake at 300 degrees for 1-1/2 hours. If necessary, uncover for apple butter to reach desired consistency.

Cool and refrigerate.

Honey Pumpkin Butter

 2 C. pumpkin puree

1/2 C. honey

1 t. grated lemon rind

1 T. lemon juice

1 t. ground cinnamon

1/4 t. nutmeg

1/4 t. ginger

1/8 t. cloves

1/4 t. salt -- optional

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick.

When thick enough, ladle into jars and refrigerate.

Makes 1 1/2 cups.

Strawberry Butter

2 cups prepared fruit (1 qt. strawberries)
1/2 teaspoons grated lemon rind
1/4 teaspoons nutmeg
4 cups sugar
2 tablespoons lemon juice
1 pouch fruit pectin

Wash and stem fruit. Place berries a little at a time in blender just so blades are covered. Turn on and off on low several times till chopped. Do not puree. Measure 2 cups into large bowl.

Add lemon rind and nutmeg.

Make butter by mixing sugar into fruit. Let stand for 10 minutes.

Add lemon juice to fruit pectin in small bowl. Stir into fruit Stir for 3 minutes. Ladle into scalded containers. Cover at once with tight lids.

Let stand at room temperature for 24 hours. Store in freezer.

Sweet Cider Apple Butter

Cook apples in sweet cider
5 cups prepared apple pulp
7 1/2 cups sugar
1/2 teaspoon allspice
1 teaspoon cinnamon cloves
1/2 package Certyl Pectin

Cover and simmer apples 10 minutes. Measure 5 cups pulp. Place in heavy pan.

Add sugar when apples begin to boil.

Remove from heat, put in Certyl, skim off foam, place in hot, sterilized jars with paraffin.