5 c Sweet apple cider or juice
10 c Apples (see below)
1 c Brown or white sugar
1 c Corn syrup
1 ts Cinnamon
Boil cider or juice uncovered over high heat until reduced to about 2 1/2
cups. Pare, core and thinly slice apples, measure them well packed, then
add to liquid. Simmer uncovered over low heat, stirring often, until
mixture begins to boil.
Add remaining ingredients and continue to cook until mixture is quite
thick, stirring often so it won't stick. When a little bit placed on a cold
plate cools to a spreading consistency, it is ready. Pour into sterilized
jars, cover, and keep in a cool place. Yield: 4-5 jelly glasses.
NOTES : A Mennonite sweet, marvelous on toast or hot homemade bread, the
ingredients for this are available all year around. But, for me, the very
best apple butter is made with the first summer sour apples.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
on Aug 26, 1997