Recipe ingredients
- 7 1/2 pounds large apples, unpeeled and cored
- 1 cup water
- 4 cups granulated sugar
- 3 cups fresh raspberries
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Recipe method
- In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill.
- Measure 2 quarts of pulp. Place in a large roaster. Discard the rest or save for another use. Add remaining ingredients. Mix well.
- Bake, uncovered at 300 degrees F for 2 to 2 1/2 hours, stirring occasionally or until mixture reaches desired consistency.
- Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
Other biscuit recipes:
Raspberry apple butter recipe
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