The Kaufmans' Apple Butter

Directions

Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven, combine apples and water.

Bring to a boil.

Reduce heat.

Cover; simmer for 30 minutes, stirring occasionally.

Drain off liquid.

Press apples through a cone-shaped colander or food mill for applesauce.

Discard waste.

Meanwhile, in a large saucepan, cook apple cider on high heat In the Dutch oven, combine applesauce and reduced cider. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in sugar. Bring to a boil. Reduce heat. Simmer uncovered for 2 to 3 hours or until mixture resembles thick applesauce, stirring often. (It will thicken as it stands.) Carefully ladle the hot mixture into sterilized, hot, half-pint jars, leaving ¼ inch headspace. Adjust lids. Process in boiling water bath for 5 minutes. (Begin timing when water begins to boil.) Note: If you like, spoon the apple butter into freezer containers. Cover and freeze. You can also store it in the refrigerator.