Raspberry Apple Butter
Ingredients
- 7 1/2 pounds large apples, unpeeled and cored 1 C. water
- 4 C. granulated sugar
- 3 C. fresh raspberries
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
Directions
In a large covered kettle, simmer the apples and water until tender.
Press through a sieve or food mill. Measure 2 qts. of pulp; place in a large roaster (discard the rest or save for another use - such as applesauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 degrees F for 2 to 2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Yields 10 half-pints
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