Posted by LladyRusty 7:41:30am 8/3/03

Recipe by Bernice Heh, Johnson & Wales University, Second Place Festival Specialties, Pungo Strawberry Festival

1 (6 ounce) can frozen apple juice concentrate
1/4 cup sweet red wine
6 cups strawberries, cut in half
6 cups cooking apples, peeled, cored, and cut into quarters
3/4 cup packed brown sugar
1/2 cup strawberry schnapps
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves

Heat apple juice concentrate, wine, and fruit to boiling in a Dutch oven; reduce heat. Simmer, uncovered, about 1 hour, stirring occasionally until fruit is very soft. Put mixture into food processor to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, about 2 hours, stirring occasionally until no liquid separates from pulp. Immediately pour mixture into hot sterilized jars leaving1/2 inch head-space. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Makes 6 jars (4 ounces each) of strawberry-apple butter.