4 Lbs apples, peeled, cored and chopped (about 8 cups)
2 cups sugar
juice from one lemon
1 cup water or apple juice
2 tsp cinnamon
Put the apples and lemon juice in a large dutch oven with the water or apple juice over med high heat. Allow to come to a boil , turn down heat and simmer 30 min. Break up apples with wooden spoon. Add sugar and cinnamon and allow to cook down further until sugar is well incorporated and consistency is where you like it. May blend in blender or food processor for smoother applesauce.
Note: Do not put very hot apple sauce in a cold glass blender, it will crack. Either cool the applesauce or use a plastic blender.
This makes about 4 pints...you can either freeze it, can it , or store in fridge if you plan to eat it within a month. You can safely cut this recipe in half or double it to change quantity. Additionally, you can make this using splenda with excellent results for a sugar free variety.
Apple Butter
4 lbs red apples, cored and quartered (unpeeled)
1 cup apple cider vinegar
2 cups apple juice
juice of 1 lemon
4 cups sugar OR 3 cups splenda
2 tsp cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
dash salt
Place apples, vinegar, apple and lemon juice in crock pot. Turn on high for two hours then reduce to low for 6-8 hours or until apples are broken down. Mash up with a wooden spoon and then blend in blender for smoother texture, if so desired. Return to crock pot and add sugar, salt and spices and continue to cook another 2 hrs. Makes approx. 4 pints. Process pints 10 min. in water bath canner or refrigerate .
