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Apple Butter

   14 apples, quartered, leave skin on. I use Granny Smith, but any tart firm apple will do
   2 cups cider, sweet
   2 cups sugar to taste
   1 1/2 teaspoons cinnamon, more or less
   Lemon juice, optional...use if apples are too sweet

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Use large Crockpot for this recipe.

1. Combine all ingredients and cook in high stirring occasionally for the first hour or so; covered. Then remove cover and turn down to low and stir occasionally. This is a slow process since you have NOT precooked the apples. It will take 24 to 36 hours. Stir in the skin every hour or so but this is not critical. You can cook this during the night.

2. If the skin on your apples refuses to break down, use a hand held blender and zap it a few times. If you don't have one of these wonderful gadgets, then zap in the food processor.

CANNING: You can process this in a water bath but I usually just keep it in the fridge; it never lasts that long. NOTE: The skin is the substance that makes it thick along with the evaporation of the water. Please try it with the lid of the Crockpot off. It is better than MUSSELMANS. The grandgirls say the house smells like Apple Pie and they love it with Peanut Butter on bread or over cottage cheese. We always used to bring that back from PA. Now I think I'll take this down. I hope you all enjoy!!!

SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. From: Kappy2@prodigy.Com (Mrs Carol G Kdate: Sat,

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