Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle.
To conserve the apple butter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted parawax. This apple butter will keep until used.
LANCASTER APPLE BUTTER
Place in the preserving kettle
One and one-half gallons of cider.
Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding
Two level tablespoons of cinnamon,
One teaspoon of cloves,
One-half teaspoon of allspice,
One pound of brown sugar or one and one-half pounds of syrup.