Method. Place the cider in preserving kettle and put in enough of the apples to reach the top. Cover and let simmer until apples are soft, then add one half of the sugar and the spice bag. Boil very slowly for three hours, add rest of sugar, and boil until quite dark and stiff. Sufficient cooking is the main secret of good fruit butter, and the kettle must be watched carefully to prevent the mass from burning. Place in glass jars and seal like other preserves. If preferred, ground spices and a little ginger root may be used instead of a spice bag. When done, remove the ginger.
Proportions. One peck of juicy apples; two gallons of new eider; nutmeg and cinnamon to taste.
Method. Fill a porcelain-lined kettle with new cider, fresh from the press and unfermented, and boil until it has been reduced one-half. Continue this process until the desired quantity is obtained. Allow one peck of fine, juicy apples, cored, pared, and quartered, to every two gallons of cider which has been boiled the day before making the apple butter. Fill a large kettle with the boiled cider, and add as many apples as can be kept moist. Stir frequently, and when the apples are soft, reduce them to a pulp by pounding them with a wooden stick. Cook, and stir constantly until the mass turns a rich, dark brown and has the consistency of marmalade. If too thick, add boiled cider; if too thin, add apples. Twenty minutes before removal from the fire add enough ground cinnamon and nutmeg to impart a spicy flavor, but use no sugar. When cold, place in stone jars and cover tight.