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Apple Butter


· 8 pounds apples, your choice

· 4 c. water

· 2 c. apple cider vinegar

· 1 T. freshly ground cinnamon

· 1.5 tsp. freshly ground clove

· 2 tsp. freshly ground allspice

· .5 tsp smoked paprika

· 1 tsp. vanilla

· Smidgen of cardamom

· 3 c. brown sugar

· 2 c. granulated sugar

· Zest and Juice of 1 lemon


1. Remove the stickers and wash the apples to remove any waxy coating, pat dry.

2. Cut the apples into quarters, do not peel or core them.

3. Using an 8 quart pot, add the apples, vinegar, and water, and bring to a boil. Cover and reduce heat to a low simmer, and cook the apples until they are soft. You will need to occasionally stir the apples down into the liquid so they are all covered as they cook. This process will take about 30 minutes.

4. When the apples are soft, press them (with the liquid) though a food sieve or a food mill into a large bowl to remove the cores, seeds, and peels. Keep all of the apple puree, and discard everything else.

5. Rinse out the pot and remove any remaining bits, wipe dry and return to the stove. Measure out 11 cups of the apple puree and place back in the pot with the sugars, all of the spices, vanilla and lemon juice and zest. Cook uncovered on medium low heat, stirring often, for 1-2 hours, or until the apple butter is thickened and smooth and not watery.