Apple Brandy Apple Butter

Directions

1. 1
   Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low.
2. 2
   Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft.
3. 3
   Mash with potato masher if necessary, to remove all lumps.
4. 4
   Stir in remaining ingredients.
5. 5
   Heat to boiling; reduce heat to low.
6. 6
   Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
7. 7
   Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace.
8. 8
   Wipe rims of jars; seal.
9. 9
   Cool on wire rack 1 hour.
10. 10
    Store in refrigerator up to 2 months.