Add the apples to the cider, and cook slowly for about 3 hours, or
until they are mushy, stirring constantly with a wooden spoon to prevent
the apples from sticking to the bottom of the kettle. At the end of this
time, the mixture should be thick and smooth and dark in color. If it
gets too thick, more cider can be added. About 1 hour before the cooking
is completed, add the sugar and the spices. Even greater care must be
exercised from this time on to prevent scorching. If, after cooking 3
hours, the mixture is not sufficiently thick, continue to cook until
more of the moisture is evaporated. Have hot sterilized glasses or
crocks ready, fill them with the butter, cool, and seal.
83. PEACH BUTTER.--Peaches are especially satisfactory when made into
butter. This fruit does not require such long cooking as apples, as will
be seen in the accompanying recipe.
PEACH BUTTER
4 qt. peaches
1 c. hot water
1 lb. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Wash the peaches, rub them to remove the fuzz, cut them in half, and
take out the seeds. Measure the peaches and put them with the water
into the preserving kettle, bring them to a boil, and cook until they
are thoroughly softened.
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