Francine's Texas Cuisine

 

Apple Butter   For best results use: Jonathan, Winesap, Wealthy, or other well flavored cooking varieties. Wash 4 lbs apples; remove the stems and quarter. Cook slowly until soft in 2 cups water, cider, or cider vinegar. Put fruit through a fine strainer. Add 1/2 cup white or brown sugar to each cup of pulp. Add to the strained fruit:   1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice Grated lemon rind and juice   Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars.

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