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APPLE BUTTER | |
![]() 5 cups apple pulp 3 cups sugar 1 tbsp. cloves (ground) 1 tbsp. allspice 1 1/2 tbsp. cinnamon juice of 1 lemon (optional) Wash, core and peel apples, then chop. In a heavy pan or slow cooker, cook down apples (with spices) until pulp is thick and brown, stirring often (this will take at least several hours). Transfer to half-pint jars leaving 1/2 inch headspace. Wipe rim clean and adjust two-piece caps. Process in a boiling water bath for 10 minutes. |
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