A Traditional Pennsylvania Dutch Fruit Spread – easy to make – this tasty treat has many uses from livening up your morning toast to the delicious Apple Butter Cake recipe.
- 20 Medium sized Terhune Orchards apples
- 2 cups of Terhune Orchards apple cider
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- 2-tsp cinnamon Sugar to taste up to ½ cup per cup cooked apples
Core and quarter apples. Put the apples into a large stock pot. Add 2 cups of apple cider and cover. Cook on medium-high heat for 30 minutes or until the apples are very soft. Cool slightly uncovered. Put the apple mixture through a food mill. (if you do not have a food mill, peel your apples before cooking and put them in a blender or simply mash them once they are soft). Add spices and sugar. Cook, uncovered, 1 or 2 hours over low heat, stirring frequently, until thickened. Pour apple butter into 7 hot ½ pint jars which have been sterilized. Seal at once. After fully cooling, keep refrigerated.