Apple Butter

Apple Butter Ingredients

10 pt Apples; peeled and slice (20	1 ts Ground cloves
1 qt Apple cider or juice	1 ts Ground allspice
5 c Brown sugar (this is a lot;	Lemon juice & grated lemon
1 tb Ground cinnamon

Instructions for Apple Butter

From checking my cookbooks, I would say that the difference between apple/ pear sauce and apple/pear butter is one of degree, the latter being sweeter, thicker and spicier and is made by cooking down apples with apple juice and spices. Heres a recipe from Jean Hewitts _The New York Times: The New Natural Foods Cookbook_. Combine apples and cider in a large kettle, bring to boil, and simmer, covered, until apples are soft. Pass through a food mill or puree in a blender or food processor. Combine strained applesauce with remaining ingredients in kettle. Bring to a boil, stirring until the sugar is dissolved. Cook gently, uncovered, until mixture becomes quite thick, at least 2 1/2 hours, Stir often. Pour into hot sterilized jars and seal. Process in a boiling water bath for 15 minutes. (You could also freeze in small portions and store what you are currently using in the refrigerator.) Yield: about 2 quarts (8 cups is a lot of apple butter, you could cut the recipe down or give away as gifts.) Another suggestion: buy unsweetened apple sauce and add sugar and spices and cook til very thick for semi-homemade apple butter. Also, substitute ripe pears for apples or use a combination. Posted to fatfree digest V97 #275 by adritter@legend.sat.txdirect.net on Nov 24, 1997

Main Ingredient: ApplesCuisine: Uncategorized

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