For anyone has met my friend Ruth Macy, check out this video. She's known as the Apple Butter Lady during the annual Heritage Folk Festival, here in Sulphur Springs. Her recipe is easy to bring together and it's wonderful on hot biscuits or whole wheat toast. This recipe is for making a large batch to share and put up.
HERE'S ALL IT TAKES
- 1 gallon apple sauce
- 1 quart of sugar
- 1 tablespoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon cloves
Combine all ingredients in a large kettle and cook over medium heat, stirring frequently till thickened and it will be translucent.
Sugar may be varied to taste and depending on the tartness of apple sauce. If too sweet, add a little lemon juice.
To can, process in boiling water bath, using new flat jar lids, about 20 minutes.
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