APPLE BUTTER

A spicy Low-sugar spread. The apples are cooked uncored and with their pectin add body to the butter.

4 pounds assorted apples (Cortland, Macintosh, and Northern spy) quartered

1 vanilla bean, split

2 cinnamon sticks

4 whole cloves

1. Put the apples in a large Dutch oven, cover and cook over low heat about 50 minutes or until they are soft.(the apple should contain enough moisture to keep them from burning if not add a bit of water)
2. Force the apple into a food mill into a large saucepan, discard the solids. Add the cider, vanilla bean, cinnamon sticks, and cloves; cook the mixture, uncovered, stirring frequently, over low heat about 1 hour 15 minutes or until very thick.
3. Let cool slightly, and then remove the vanilla bean, cinnamon, and cloves. While still warm, transfer the apple butter or hot, sterilized ½ pint preserving jars and cover. Will keep for 1 month if refrigerated. Yield 2 ½ cups.