SC - Apple butter recipe

[Diana Skaggs]

     Apple Butter
     
     Peel and core apples.  Place in a heavy non-reactive stock pot (enamel or 
     stainless steel) with a small amount of water (1 cup or less).  Cook until 
     soft.  If you like chunky style, mash with a potato masher.  If you want it 
     smooth, run through a ricer or blender.  Measure the results and add the 
     same amount of sugar as you have apple pulp.  Add a spice bag of cinnamon 
     sticks and/or cloves, if you like.  Simmer over a very low fire stirring 
     occasionally until thick.  I use a "flame-tamer" during the last part of 
     cooking to prevent scorching.  I can these in pint jars and water bath for 
     20 minutes. 

I personally, will take Any and All Apple Butter recipes out there... 
I've been looking for a good one for a while now...
     
Jeff
     

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