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Apple Butter

  • Apple cider
  • Tart apples
Take the desired quantity of apple cider, not more than a day old. Boil it down to 1/2, then take tart apples, pare, quarter and core, cut away all bruises and spots, then while cider is boiling put in the apples, part at a time, until all are well stirred in. Keep boiling several hours, stirring it every moment to keep from burning. When finished, the cider will not separate from the apples. Always use a copper or porcelain kettle. If cooked in copper, remove at once from kettle.
Submitted by Cassyjean - Torrington, CT Oct 14, 2009
15 min 30 min 45 min

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