Apple Butter with Red Hots

Sterilize your jars and lids beforehand and have the jars hot and the lids in a small pan of hot (not boiling) water so they are ready to use.

Peel and core the apples. Place in a stainless steel pan and fill with water until halfway up the apples. Boil until apples are soft and will easily break (approximately 30 minutes). Use a food mill and mash the apples but don’t liquefy. Combine all remaining ingredients and cook for at least 20 minutes. Stir frequently so that the mixture won’t scorch. If you want to add food coloring to turn in brown, add it now. (It normally takes me 4-8 drops). Be sure to stir it well after adding the food coloring. Ladle the apple butter into the hot jars, leaving 1/2 to 1/4 inch headspace. Then process in a water bath for 10 minutes.

Any jars that don’t seal need to be refrigerated immediately.

Makes about 3 pints.

Note: 1 pound of apples = 1 cup of mashed apples