Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving ¼ inch headspace. Vacuum seal. Makes 6½ pint jars. From Gourmet Preserves, Judith Choate.
Your APPLE BRANDY BUTTER is ready. Bon appetit!
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