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lunes, 2 de enero de 2012

Apple Butter (4 pints)

2 quarts of cider
3 1/2 lbs. of cooking apples
3 cups sugar
2 tsp each ground all spice a,d cloves
1 tbsp ground cinnamon
1/4 tsp salt

Boil cider for 15 minutes.  Add sliced apples and cook until soft.  Force through a sieve to remove skins and seeds.  Return to kettle, add spices, sugar and salt.  Cook slowly until thick and smooth, stirring to prevent scorching.  Pour into jars of crock.

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