The completed mixture is smooth and thick,
having been made thick by long boiling and evaporation, rather than by
the addition of large quantities of sugar. In fact, less sugar is used
for butters proportionately than for any other preserved fruit. Spices
are generally used in butters, so that the mixture is very
highly flavored.
To prevent butters from scorching, they should be stirred constantly for
a long period of time. This stirring becomes very tiresome, but it
should not be stopped or the mixture is certain to scorch. If they are
properly cooked, butters keep well with very little care in storage.
Crocks are generally used for the storage of butters, but glasses or
jars may be substituted.
82. APPLE BUTTER.--Apples are very often made into butter, but for this
purpose sour apples that will cook soft should be selected. If the
procedure explained in the accompanying recipe is followed, very good
results may be expected.
APPLE BUTTER
4 qt. apples
8 qt. cider
1 lb. sugar
3 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Peel the apples and quarter them. Boil the cider until it is reduced
half.
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