Apple Butter

Apple Butter

Prep Time: 0

Yield: 0

Apple Butter

Ingredients

Instructions

  1. Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.
    8 lbs apples
    2 cups cider
    2 cups vinegar
    2-1/4 cups white sugar
    2-1/4 cups packed brown sugar
    2 tbsp ground cinnamon
    1 tbsp ground cloves

    Yield: About 8 to 9 pints

    Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized. For information about presterilizing jars see "Jars and Lids". Adjust lids and process according to the recommendations in Table 1.

    Table 1. Recommended process time for Apple Butter in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
    Hot Half-pints or Pints
    Quarts
    5 min
    10
    10
    15
    15
    20
http://www.culinarycafe.com/2009/08/17/Apple-Butter/

Apple Butter

Apple Butter

Apple Butter

Prep Time: 0

Yield: 0

Apple Butter

Ingredients

  • 4 lbs (2 Kg) Jonathan, Winesap, or other full-flavored cooking apples
  • 2 cups (500 ml) apple cider or water
  • 6 cups (1.5 L) white or brown sugar, or more to taste
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground cloves
  • 1/4 tsp (1 ml) ground allspice
  • Grated rind and juice of 2 lemons

Instructions

  1. Remove the stems and cut apples in quarters. There is no need to peel or core the fruit. Combine the apples with the cider or water in a large pot and bring to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit is soft. Put the cooked apples through a food mill or fine strainer, discarding the seeds and skin. Add the remaining ingredients and cook over low heat, stirring constantly, until the sugar is dissolved. Continue to cook uncovered, stirring frequently, until the butter forms a sheet when dropped from a spoon. To test for doneness, place a small quantity on a plate. If a small ring of liquid separates around the edge of the apple butter, continue cooking until no ring forms. Pour into hot sterilized jars and seal tightly.
http://www.culinarycafe.com/2009/08/17/Apple-Butter/