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Home > Sauces - Marinades > Butter
Apple Butter
Yields: 10 cups
Preparation time:
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
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.
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