Crab Apple Butter

Contributor: Enid Sanderson
2002 Cowley Cookbook

"Spicy and tart."

12 cups crab apple sauce (strained pulp)
3 1/4 cups sugar
1/2 tsp ground allspice
1 1/2 tsp ground cloves
3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon)

Cook on medium low heat until thickened; slow boil, stirring very often for 1/2 - 1 hour.

Bottle and seal.

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