Spreads From Angie's Kitchen!

1/2 GALLON APPLE CIDER
7 LBS JONATHAN APPLES
4 CUPS SUGAR
3 T CINNAMON
1 t NUTMEG

PEEL, CORE AND CUT APPLES INTO QUARTERS. PREBOIL APPLES IN WATER FOR 30 MINUTES. DRAIN. PUT ALL INGREDIENTS IN A LARGE POT. SIMMER SLOWLY; STIRRING OFTEN. CONTINUE FOR 3 HOURS OR UNTIL THICKENED. PUT INTO STERILIZED GLASS 1/2 PINT JARS. LET COOL AND SEAL. YIELD 13 1/2 PINTS.

PEACH BUTTER

18 MEDIUM PEACHES, PEELED, PITTED, AND CUT UP
4 CUPS SUGAR
1/2 TEASPOON CINNAMON
1/2 TEASPOON NUTMEG
1/2 TEASPOON VANILLA
1/2 TEASPOON GINGER

PUT ALL INGREDIENTS IN A LARGE POT. SIMMER SLOWLY; STIRRING OFTEN. CONTINUE FOR 3 HOURS OR UNTIL THICKENED. PUT INTO STERILIZED GLASS 1/2 PINT JARS.pLACE IN BOILING WATER BATH FOR 10 MINUTES. LET COOL AND SEAL.

HONEY BUTTER

1 STICK SOFTENED BUTTER OR MARGARINE
3 T HONEY

MIX TOGETHER UNTIL CREAMY. CHILL.

HERB BUTTER

1/2 CUP BUTTER OR MARGARINE, SOFTENED
2 t THYME
1 T LEMON JUICE

MIX TOGETHER IN FOOD PROCESSOR UNTIL SMOOTH.

GARLIC BUTTER

1 STICK SOFTENED BUTTER OR MARGARINE
2 T GARLIC POWDER
1 t PARSLEY

MIX WELL. CHILL.

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