Apple and Raisin Butter

Apple and Raisin Butter
Apple and Raisin Butter
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  1. Cooking Apples
  2. Seedless raisins
  3. Sugar
  1. Peel core and cut apples in quarters. Boil to pulp in a little water. Pass through a sieve, collect the puree, measure and allow 1/2 lb sugar to each pint. Return the puree to pan, add 1/4 lb raisins to each pint pulp, and stir together while cooking gently until it becomes stiff. Then add the sugar, stir until it dissolves, and continue to boil till it becomes very thick. Stir frequently.