~2 gallons sliced apples, cored but not peeled
~6 cups sugar
~2 tablespoons cinnamon
~1 stick anise
Place ingredients in a large stock pot. Cook 3 hours on low heat
Run through a ricer to get out all peelings
Pour into a large roasting pan and bake in oven at 275-300 degrees until it reaches desired consistency. Time of baking will vary depending on the juiciness of the apples. Try 2-4 hours. More time may be needed
Laddle into 6 clean pint jars and seal
Allow to cool (apple butter will thicken a little as it cools)
Store in freezer until ready to use. Will last 2-3 weeks in the refrigerator.
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