| 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 |
T |
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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