Apple Butter
5 c sweet apple cider or juice
10 c apples
1 c brown or white sugar
1 c corn syrup
1 tsp cinnamon
Boil cider or juice uncovered over high heat until reduced to about
2 1/2 cups. Pare, core and thinly slice apples, measure them well packed,
then add to liquid. Simmer uncovered over low heat, stirring often, until
mixture begins to boil.
Add remaining ingredients and continue to cook until mixture is quite
thick, stirring often so it won't stick.
When a little bit placed on a cold plate cools to a spreading consistency, it is
ready.
Pour into sterilized jars, cover, and keep in a cool place. Yield: 4-5
jelly glasses.
Apple Butter 2
4 medium Granny Smith apples -- or Winesap
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 teaspoon lemon rind -- grated
dash ground cloves dash ground allspice
1/4 teaspoon nutmeg -- freshly grated Peel, core & slice apples.
Combine apples, juice, water & raisins. Bring to a boil. Cover
& simmer until apples are softened
(about 1 1/2 hours). Process until smooth & return to the saucepan.
Continue to simmer on very low heat. Add rest & cook another
30 minutes until very thick & a nice dark brown.
Apple Chunky Butter
2 Canned sliced pie apples
2 Applesauce
1 Brown sugar
1 Cinnamon
1 ts Nutmeg
1 ts Clove
1 ts Allspice
Mix sliced apples and applesauce. Add sugar and seasonings.
Cook all night or up to 12 hrs. on low. (I use a Crock pot).
When finished, pile high on biscuits or homemade bread and freak out!!!
Apple Brandy Butter
6 c Fresh unsweetened applesauce
1/2 c Calvados
1 c Sugar
1/2 c Orange blossom honey
1 tb Ground cinnamon
1/4 ts Ground cloves
Place all ingredients in heavy saucepan. Bring to a boil over medium
heat, stirring frequently.
Cook for about 15 minutes, or until mixture begins to thicken. Pour into
hot sterilized jars,
leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars
Apple Blueberry Butter
1 lb Cooking apples (about 6 med. Peeled, cored and thinly Sliced)
1/2 c Blueberries
1 tb Apple cider
1 tb Fresh lemon juice
1/4 ts Ground cinnamon
1 tb Unsalted butter
Combine the apple slices, blueberries, cider, lemon juice and cinnamon in
a
1 quart casserole dish and cover, microwaving on full power until the fruit is
very tender,
about 10 minutes. Then uncover the let the mixture cool for about 5
minutes.
Combine the fruit mixture (liquids too) and butter in a processor or blender
and whiz until pureed, about 5 seconds. Great warm or chilled,
especially on pancakes or sourdough toast. Stores covered and refrigerated for
up to a week; makes 1 1/2 cups
Port Apple Butter
1 Port, 4/5 quart
4 c Water
6 lg Golden delicious apples
1 1/2 c Sugar
1/4 ts Salt
1/2 ts Ground cinnamon
1 Cinnamon stick
Pare apples and thinly slice. Combine port with water and bring to boil over
high heat.
Add apples and simmer uncovered, stirring occasionally for 45 minutes.
Add sugar and spices and cook 20 -25 minutes until it resembles applesauce.
Prepare 3 pint jars and fill. Set aside to cool and check seals.
Apple Carmel Butter
4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon|
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice
Wash apples and cut into pieces; combine with water in a large covered sauce
pot.
Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups
apple pulp;
and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar
melts and turns
a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and
harden.
Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or
until apple butter thickens, stirring occasionally to prevent sticking.
Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.
Apple Mint Butter
4 Apples, cored, peeled
1/2 c Water
1 tb Dry mint (3 tb chopped fresh
1 ts Ascorbic acid color keeper
. My note: Original directions called for apples to be chopped and cooked
with cores and peels. After discarding what looked like a lot of applesauce
stuck to the peel and picking bits of seeds out of my teeth, I would suggest
cooking the peels and cores separately to get some apple juice. Cook apples with
water, mint and color keeper (sold with canning supplies) in a saucepan. Bring
to a boil, simmer about 15 min. until apples are tender. Mash. Continue to
simmer about 10 min until thick. Press through a sieve or use a blender if you
have already separated the peel and cores. Ladle into hot clean jars leaving 1
cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a
cool, dark, dry place. Makes about 1-2/3 cups
Serve with ham, lamb, gingerbread, muffins, pancakes
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to Fruit
There is this difference between happiness and wisdom, that he
that thinks himself the happiest man really is so; but he that thinks himself
the wisest is generally the greatest fool.
- Charles Caleb Colton