Raspberry Apple Butter

Ingredients and Instructions

7 1/2 pounds large apples, unpeeled and cored

1 cup water

4 cups granulated sugar

3 cups fresh raspberries

1 teaspoon ground cinnamon

1/4 teaspoon 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 300 degrees F 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