Cider Apple Butter from The Complete Book of Home Preserving by Mary Norwak
Wash the apples and cut them up without peeling. Put into a large pan with the water and cider and simmer until soft. Sieve and weigh the pulp. Simmer the pulp until thick and creamy. Add 12oz/375g...
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Ingredients
- 6lb/3 kg apples
- 2 pints/1 litre water
- 2 pints/1 litre dry cider
- Granulated or soft brown sugar
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
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