Evening Republican, Volume 20, Number 7, Rensselaer, Jasper County, 8 January 1916 — Grandmother’s Apple Butter. [ARTICLE]

Grandmother’s Apple Butter.

801 l one gallon of fresh sweet cider down to one-half its original quantity. Then fill the kettle with sliced sweet apples and let them simmer gently, but steadily all day, until reduced to about one-half their original bulk. Stir frequently with a wooden spoon or paddle, to prevent their scorching. II not boiled down sufliciently the first day, let cook longer on the second. Pack away in stone or wooden Jars. Some housekeepers prefer to use half sour apples. In this case, sweeten to taste when the apples begin to break. The butter is better, however, if left with the natural sweetness oi the apples.