Raspberry Apple Butter
Posted by Linda Roth
Source: Taste of Home - Canned Goods and Condiments insert - August/September
2000
7 1/2 lb. 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
In a large covered kettle, simmer the apples and water until tender. Press
through a sieve or food mill. Measure 2 quarts 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 300ºF 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