• 4 lbs. medium apples
• 4 cups sugar
• 2 tsp. cinnamon
• 1/4 tsp. cloves

To Prepare Pulp: Wash apples. Core, peel, and quarter apples. Combine apples and 2 cups water in a large saucepot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquify. Measure 2 quarts apple pulp.

To Make Butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Note: If butter becomes too thick, add water or apple juice for desired consistency. Yield: About 3 pints.

Courtesy: Homestead Harvest

This recipe serves 45 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 45 only.

Per serving: calories 90, fat 0.2g, 1% calories from fat, cholesterol 0mg, protein 0.1g, carbohydrates 23.3g, fiber 1.0g, sugar 22.1g, sodium 1mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 1.1, Very lean meat protein: 0.0

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