- 4 cups Sugar
- 2 tsp Cinnamon
- 1/4 tsp Cloves
- This is the apple butter recipe from the Ball Blue Book of Preserving. I tweak it just a little bit to work with what I am making.
- Turn your apples to applesauce. Core them, peel them if necessary (I don’t, I think it is a waste of time) put them in a pot with a cup or two of water or apple juice at the bottom and simmer down into applesauce.
- Then take 2 quarts (4 cups) applesauce and mix with sugar, cinnamon and cloves and simmer down until thick enough to round up on the spoon, or desired consistency.