Every few years, my Mom and I get together, buy 2 bushels of apples and make a boat load of apple butter. (We're probably due to make it again this year.) Every Christmas, we use Apple Butter to make stack cakes that have been in our family for generations. (See Stack Cake Layout in the gallery.)


Journaling:
Cut off stem and blossom ends of Cortland Apples. Cut up the apples and put seeds, core and all into a 20 qt. cooker. Pour 8 cups of hot water over apples and cook until soft. When cooked, run apples through a Foley food mill to make applesauce. Measure 12 C of applesauce in a
large pan and stir in 7 ½ C of sugar (or more to taste). Put back on stove over high heat. When applesauce starts to boil, add 1 teaspoon cinnamon oil. Boil until thick and apple butter gels. Ladle into jars and cap.
½ bushel apples = 12 qts apple butter.


Credits: [ link ]by Jean Daugherty Designs