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“Everyone used to take a turn stirring the purple-russet goodness”
2 qt. Water
2 Tbsp. Salt
6 lbs. Apples, cored, peeled and sliced
2 qt. Sweet cider
3 ½ -4 cups Sugar
1 tsp. Cinnamon
½ tsp. Cloves
½ tsp. Allspice
Combine water and salt. Add apples. Drain well but do not rise slices. Grind through finest blade of food grinder. Measure pulp and juice (should be 2 qts.). Combine with cider. Place in large enamel pan. Center pan in moderate (350 degree) oven. Let mixture simmer until cooked down about half and is thick and mushy (about 3 – 3 ½ hours). Stir thoroughly every half hour. Put mixture through sieve or food mill; should yield 2 ¼ to 2 ½ qts. Combine sugar and spices; add to sauce and return to oven. Continue simmering about 1 ½ hours or until thick. Stirring every half hour. To test, pour small amount on to cold plate. If no liquid oozes around edge apple butter is cooked. Pour into hot sterilized jars and seal at once. Makes 2 qts.
Adapted from Farm Journal's Country Cookbook by Doubleday
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