This recipe is from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
One half bushel apples, two gallons water, one gallon fresh cider, six pounds sugar, spices.
Additional note: For 1 peck apples, add 1 teaspoon cinnamon and 1/2 teaspoon cloves.
Wash apples. To each one-half bushel of apples add two gallons of water; boil until the fruit is soft, then press through a sieve. To the pulp from each one-helf bushel of apples add one gallon fresh cider, which has been boiled down one-half. Bring to a boil and add six pounds of sugar. Continue cooking and just before the desired consistency for finished apple butter is reached, add spices which may be cinnamon and cloves to taste.
When the butter has become a heavy, dark brown paste, pack into clean, hot jars and seal immediately.
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