Honey-Apple Butter

MMMMM----- Recipe via Meal-Master (tm) v8.05

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

1.00 qt Sweet apple cider
8.00 c Pared, cored and quartered
Cooking apples
(about 3 pounds)
1.00 Lemon
Peeled; sliced & seeded
1.00 c Honey
0.50 c Packed brown sugar
1.00 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

MMMMM