Apple Butter
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Ingredients:
1. Combine - Makes 5 Pints
- Wash
- remove stems and quarter:
- 4 lbs. apples
- Cook Slowly until softt in:
- 2 cups water
- cider of cider vinegar
- Put fruit through a fine strainer.
- Add to each cup of pulp:
- 1/2 cup sugar
- Add:
- 3 teaspoons cinnamon
- 1 - 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- Grated lemon rind and juice
- Cook the fruit butter over low heat
- stirring constantly until the sugar is dissolved.
- Continue to cook
- stirring frequently until the mixture sheets from spoon.
- You can also place a small quantity on cold plate.
- When no rim of liquid separates around the edge of the butter
- it is done.
- Pour in hot sterilized jars. To store - I either can or freeze them.
Baked Apple Butter - makes 5 Quarts:
Instructions:
Bring these ingredients to the boiling point. Chill.
Stir into them:
1 cup port, claret or dry white wine
Place about 3/4 of the purée in a large heat-proof crock.
Keep the rest in reserve.
Put the crock in a cold oven.
Set oven at 300°.
Let the apple butter bake until it thickens. When the butter is thick but still moist, put in sterile jars.
Can or freeze to store.
Stir into them:
1 cup port, claret or dry white wine
Place about 3/4 of the purée in a large heat-proof crock.
Keep the rest in reserve.
Put the crock in a cold oven.
Set oven at 300°.
Let the apple butter bake until it thickens. When the butter is thick but still moist, put in sterile jars.
Can or freeze to store.