Congratulations Lucille S. Johnson for winning 1st Place in the Apple Jelly, Butter and Jams category.

Sherried Apple Butter

4 lbs. tart cooking apples, cored and quartered (16 medium)
4 cups apple cider or apple juice
1 cup apple cider vinegar
5 cups sugar
1 cup cooking sherry wine (the alcohol evaporates during cooking)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

In a heavy 6-quart pot, combine the quartered apples, apple cider and vinegar. Bring to a boil, then reduce heat and simmer, covered for one hour or until apples are very tender. Puree apple mixture through a food mill into a large bowl. There should be about 10 cups of puree. Return puree to pot and stir in sugar, sherry and spices. Bring to a boil, reduce heat and boil gently for 1-1/2 hours or until mixture is very thick, stirring frequently to prevent scorching. Ladle the mixture into hot, clean pint jars, leaving one half inch head space. Adjust lids and process in boiling water bath for 10 minutes – start counting time when water returns to boiling.

Makes approximately 4 pints.

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