Wash, remove the stems, and quarter the apples. Cook slowly until soft in water, cider, or cider vinegar. Put fruit through a fine strainer. Add 1/2 cup white or brown vegan sugar to each cup of pulp. Add cinnamon, cloves, allspice and optional lemon rind and juice.

Cook the fruit butter over low heat, stirring constantly until the vegan sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars.

From "Joy of Cooking".

Serves:
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