Posted by sherry on September 18, 2001 at 18:55:18:
In Reply to: peach and apple butter posted by Linda on September 18, 2001 at 11:19:45:
APPLE BUTTER
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4 qt. sweet apple cider
3 qt. pared and quartered
cooking apples (about
4 lb.)
2 c. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
Heat cider to boiling in 5 quart Dutch oven. Boil,
uncovered, until cider measures 2 quarts, about 1 1/4 hours.
Add apples. Heat to boiling; reduce heat. Simmer, uncovered,
stirring frequently, until apples are soft and can be broken
apart with spoon, about 1 hour. (Apples can be pressed through
sieve or food mill at this point for smooth apple butter.) Stir
in remaining ingredients. Heat to boiling; reduce heat.
Simmer, uncovered, stirring frequently, until no liquid sepa-
rates from pulp, about 2 hours. Heat to boiling. Pour into
hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of
jars. Seal and process in boiling water bath 10 minutes.
Yield: about 3 1/2 pints Apple Butter.
Note: Good apples for cooking are Beacon, Cortland,
Jonathan, McIntosh, Rhode Island Greening, Rome Beauty and
York Imperial.
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SPICY APPLE BUTTER
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4 large apples, peeled, cored
and sliced
1 c. apple cider
1/2 c. brown sugar
1/4 c. hard red cinnamon
candies (Red Hots)
In a 2 quart pan, cook sliced apples and cider over
medium heat, stirring occasionally, until apples reach the
consistency of applesauce. Remove mixture from heat and push
through a fine colander before returning to pan and adding
brown sugar and cinnamon candies. Continue cooking over medium
heat, stirring often, until very thick. When a bit is dropped
on a glass plate and it holds its shape, the apple butter is
done. Pour cooled butter into a glass container and refriger-
ate. Makes 2 cups.