Apple Butter

Apple Butter

Makes about 2 half-pints

10 cups cored, unpeeled, and coarsely chopped cooking apples
1 cup water
2 cups sweet apple cider
2 cups Splenda Granular
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon table salt
1 teaspoon lemon juice

In a large saucepan, combine apples and water. Cover and bring mixture to a boil, stirring occasionally. Uncover ad continue cooking for 15 to 20 minutes or until apples are very soft, stirring often. Meanwhile, in another large saucepan, boil apple cider for 15 minutes or until half has boiled away, stirring ocassionally. Remove cider from heat. Stir in Splenda, cinnamon, cloves, tale salt, and lemon juice. Place a food mill or sieve over the saucepan with cider mixture and press the cooked apples into cider mixture. Mix well to combine. Bring mixture to a boil, stirring occasionally. Lower heat and simmer for at least 60 minutes or until mixture is very thick, stirring occasionally. Carefully ladle hot mixture into sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in boiling-water canner for 10 minutes.

Each 1 Tablespoon serving equals:
HE: 1/2 Fruit
32 Calories, 0gm Fat, 0gm Protein,
 8gm Carbohydrate, 18mg Sodium, 1gm Fiber
DIABETIC: 1/2 Fruit

"Preserving The Best At Timber Ridge Farm, pg. 60"

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