 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 100 |
|
Apple butter is a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. If you don't want to bother with canning, just freeze whatever apple butter you won't be using within a week. Ingredients:
4 pounds apples -mix several varieties, if possible |
2 cups sugar |
1 cup apple cider or water |
pinch salt |
1 teaspoon cinnamon |
1/2 teaspoon cloves |
1/2 teaspoon allspice |
1 lemon (optional) |
Directions:
1. If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
2. Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
3. Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
4. To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
5. Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.
|
|