Raspberry Apple Butter recipe

Source: Taste of Home - Canned Goods and Condiments insert - August/September 2000

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

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 - such as applesauce.) 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.

Yields 10 half-pints.