---------- Recipe via Meal-Master (tm) v8.02
 
      Title: APPLE BUTTER
 Categories: Jelly/jam, Fruits, Crockpot
      Yield: 5 1/2 jars
 
     14    Apples; quartered, leave
           -skin on. I use Granny Smith
           -any tart firm apple will do
      2 c  Cider; sweet
      2 c  Sugar; to taste
  1 1/2 ts Cinnamon; more or less
           Lemon juice; optional
           -use if apples are too sweet
 
  1 use my large Crockpot for this recipe.
  
  1. Combine all ingredients and cook in high stirring
  occasionally for the first hour or so; covered. Then
  remove cover and turn down to low and stir
  occasionally. This is a slow process since you have
  NOT precooked the apples.  Will take 24 to 36 hours.
  But you have NEVER tasted anything so good. I think it
  is much better this way then precooking the apples. I
  usually stir in the skin every hour or so but this is
  not critical. You can cook during the night but I
  usually do not.
  
  2. If the skin on your apples refuses to break down,
  use a hand held blender and zap it a few times. If you
  don't have one of these wonderful gadgets, then zap in
  the food processor.
  
  CANNING:  You can process this in a water bath but I
  usually just keep it in the fridge; it never lasts
  that long. NOTE: The skin is the substance that makes
  it thick along with the evaporation of the water.
  Please try it with the lid of the Crockpot off. It is
  better than MUSSELMANS. The grandgirls say the house
  smells like Apple Pie and they love it with Peanut
  Butter on bread or over cottage cheese.  We always
  used to bring that back from PA. Now I think I'll take
  this down. I hope you all enjoy!!!
  
  SOURCE: A Jewish Mother's Cookbook; Author, Elaine
  Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
 
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