| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Canning | 15 | Servings |
INGREDIENTS
| 1 | qt | Sweet apple cider |
| 8 | c | Pared, cored and quartered |
| Cooking apples | ||
| (about 3 pounds) | ||
| 1 | Lemon | |
| Peeled; sliced & seeded | ||
| 1 | c | Honey |
| 1/2 | c | Packed brown sugar |
| 1 | tb | Ground cinnamon |
INSTRUCTIONS
Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher, if necessary, to remove all lumps. Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered about 1-1/2 hours, stirring occasionally, until no liquid separates from pulp.Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two stages: First the fruit is simmered with sugar and spices until it softens. Then it is sieved and cooked slowly until it reduces to a thick, dark spread with a soft, buttery consistency. Apple butter is a specialty of the Pennsylvania Dutch. This easy version is simply mashed. Source Betty Crocker's Old-Fashioned Cookbook, c1990 Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997
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