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Butter, Apple IV (P, TNT)
Source: "Earth Kitchen Cookbook," by Dee Bel
Yield: 5 quarts

12 pounds Jonathan apples, or another tart red variety
3 quarts (approximately) water or apple juice (just cover apples)
1 cup brown sugar or honey
2 oranges, juiced
2 tablespoons cinnamon
2 limes or lemons, juiced
1/2 teaspoon salt

Heat oven to 350F.

Peel, core and cut apples into quarters. Place in large baking pan or oven kettle. Cover apples with water, apple juice or any combination of the two.

Cover and bake for about 1-1/2 hours.

Uncover, add cinnamon, brown sugar and salt and mash with a potato masher, then stir well. Cover and bake again for about 4 hours, stirring about every hour until mixture is reduced, brown and thick.

This is all relative to your baking vessel. For my heavy copper kettle it takes all day. Prepare hot sterile jars. Stir in orange and lime juice and add more sugar if desired. Put into jars and seal.

There's a wonderful difference in the slow-baked apple butter method. Make sure the mixture is very thick when ready to add final juices, as they will thin the mixture somewhat.

Posted by Andi Darnell

Nutritional Info Per Serving: 61 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates