Raspberry Apple Butter
7 1/2 lb. large apples, unpeeled and cored
1 C. water
4 C. granulated sugar
3 C. fresh raspberries
1 tsp. ground cinnamon
1/4 tsp. ground cloves
In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use – such as applesauce.) Add remaining ingredients; mix well.
Bake, uncovered at 300ºF for 2 to 2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency.
Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Yields 10 half-pints
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