4 lbs sweet apples
1/2 cup apple cider vinegar
2 cups water
2 cups sugar
1/8 teaspoon salt
2 teaspoons cinnamon
1/4 cup red hot candies
Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Run apple mixture through a food mill. Add sugar, stir to dissolve sugar. Add a dash of salt and the cinnamon. Taste and adjust seasonings if necessary. Add candies and stir well.
Cook uncovered in a large, wide, thick-bottomed pot on low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled plate will be thick, not runny.
Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Makes about 3 pints.
