Oct 27, 2007 Posted in Preserving, Recipes

Apple or Crabapple Butter

 

5 c. apple or crabapple pulp
4c. sugar
1 t. cinnamon
½ t. allspice

Prepare the fruit as you would for jelly. Instead of juicing, run the apples through a ricer or China cap to make a pulp. Add the sugar and the spices and simmer until the consistency of a thick sauce, stirring frequently to prevent scorching. Prepare jars and lids. Jar and seal immediately while still hot.