| 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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