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Pennsylvania Dutch Apple Butter
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10 lbs. apples
4 lbs. sugar
2 tablespoons ground allspice
6 quarts water
2 tablespoons ground cloves
3 tablespoons ground cinnamon.
Wash and quarter apples. Boil the cider for 20 min. then put apples into kettle with cider and cook until apples are tender. Press through a sieve to remove skin and seeds. Add sugar and spices to pulp. cook until as thick as desired ( a soft paste); stirring frequently tp prevent burning. Pour into crock or glass jars.
Tip: Because apples vary in sweetness, Add only 1/2 the amount of sugar to start, add the rest as needed to adjust the sweetness. Try substituting brown sugar for some of the white sugar.
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