Apple Pear Butter
Source of Recipe
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Cut 4 pounds tart apples or pears into pieces (do not core or peel). Cover with 2 cups cider, mild cider vinegar, white wine or water; cook until soft. Put through a sieve.
Measure and add:
1/2 C. sugar for each cup of pulp
Few grains of salt
2 t. cinnamon
1 t. ground cloves
1/2 t. allspice
1 lemon (grated rind and juice)
Cover and cook over low heat until the sugar dissolves. Uncover and cook over medium heat until thick and smooth when spooned onto cold plate. Stir with wooden spoon during the cooking so that the butter will not stick and burn.
Ladle into hot jars. Process in a hot water bath canner for 10 minutes.
Makes about 4 pints.
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