Honey-Apple Butter

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Title: Honey-Apple Butter
Categories: Canning
Yield: 15 Servings

1 qt Sweet apple cider
8 c Pared, cored and quartered
Cooking apples
(about 3 pounds)
1 Lemon
Peeled; sliced & seeded
1 c Honey
1/2 c Packed brown sugar
1 tb Ground cinnamon

Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes
or
until cider measures 2 cups; add apples and lemon. Heat to boiling;
reduce
heat. Simmer uncovered about 1 hour, stirring occasionally, until
apples
are very soft. Mash with potato masher, if necessary, to remove all
lumps.
Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce
heat.
Simmer uncovered about 1-1/2 hours, stirring occasionally, until no
liquid
separates from pulp.Immediately pour mixture into hot, sterilized jars,
leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1
hour.
Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A
fruit butter is cooked in two stages: First the fruit is simmered with
sugar and spices until it softens. Then it is sieved and cooked slowly
until it reduces to a thick, dark spread with a soft, buttery
consistency.
Apple butter is a specialty of the Pennsylvania Dutch. This easy
version is
simply mashed.
Source Betty Crocker's Old-Fashioned Cookbook, c1990

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