6 to 8 pounds apples, Yeilds about 4 pints
4 cups sucanat (organic dehydrated cane juice)
2 teaspoons cinnamon
¼ teaspoon cloves
To Prepare Pulp: Wash apples. Peel, core, and slice. Steam apple pieces using a double boiler steamer. Purree using a food processor or food mill such as a Squeezo Strainer. Do not liquefy.
To make Apple Butter.
Apple pulp: 2 quarts (8 cups)
Sucanat: 4 cups
Cinnamon: 2 teaspoons
Cloves: ¼ teaspoon
Mix in a pot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking and burning to bottom of pot.
Ladle hot apple butter into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process for 10 minutes in a boiling-water canner.
Note: if apples butter is too thick for your liking add water or apple juice for desired consistency.