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Oven Apple Butter |
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Serves: 256
Print this Recipe
Yield: 8 pints
Virginia McNeese, Greenville, Illinois
40 large apples (about 13 pounds), quartered and cored
1/4 cup water
8 cups sugar
1 cup cider vinegar
4 teaspoons ground cinnamon
1 cinnamon stick (3 inches)
In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large heavy roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400° for 3 hours, stirring occasionally. Uncover and bake 1 hour longer, stirring occasionally, until very thick. Remove cinnamon stick. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust the caps. Process for 10 minutes in a boiling-water bath.
© Copyright Reiman Publications, 1993-1997
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