Apple butter (Nov. 8, 2006)

MAKES 3-½ PINTS

4 quarts sweet apple cider

4 pounds (3 quarts) pared and quartered cooking apples

2 cups sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

Heat cider to boiling in 5-quart dutch oven. Boil uncovered until cider measures 2 quarts (about 75 minutes). Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until apples are soft and can be broken apart with spoon (about 1 hour). For smooth apple butter, apples can be pressed through a sieve or food mill at this point.

Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until no liquid separates from pulp (about 2 hours). Heat to boiling.

Pour into hot sterilized jars, leaving ?206-140?-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.

Nutrition facts per tablespoon: 35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 0 g protein, 0 mg sodium, 0 g fiber

Mary Alice Lehman