*  Exported from  MasterCook  *
                                Apple Butter
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruit                            Jams, Jellies & Spreads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      c             sweet apple cider or juice
   10      c             apples (see below)
    1      c             brown or white sugar
    1      c             corn syrup
    1      tsp           cinnamon
 Boil cider or juice uncovered over high heat until reduced to about 2 1/2
 cups. Pare, core and thinly slice apples, measure them well packed, then
 add to liquid. Simmer uncovered over low heat, stirring often, until
 mixture begins to boil.
 Add remaining ingredients and continue to cook until mixture is quite
 thick, stirring often so it won't stick. When a little bit placed on a cold
 plate cools to a spreading consistency, it is ready. Pour into sterilized
 jars, cover, and keep in a cool place. Yield: 4-5 jelly glasses.
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 NOTES : A Mennonite sweet, marvelous on toast or hot homemade bread, the
 ingredients for this are available all year around. But, for me, the very
 best apple butter is made with the first summer sour apples.