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Ingredients Jump to Instructions ↓

  1. Gingered Apple Butter

  2. Makes 2 pints

  3. 4 pounds cooking apples, unpeeled, cored and quartered

  4. 1 1/3 cups packed light brown sugar

  5. 1 cup freshly squeezed apple cider Grated zest and juice of

  6. 1 lemon

  7. 3 tablespoons grated fresh ginger

  8. The night before, in a 3 1/2-quart cooker, combine the apples,

  9. brown sugar, apple cider, and lemon zest and juice. Cover and 8 to 10 hours on

  10. 200 degrees F

  11. The next day, stir in the grated ginger. Increase the heat to high

  12. 300 degrees F

  13. 3 cups,

  14. 8 to 10 hours.

  15. Using a rubber spatula, rub the apple butter through a wire strainer

  16. set over a bowl to remove the apple peels.

  17. Spoon the warm apple butter into hot sterilized jars. Screw on the

  18. two-piece lids and let stand at room temperature 8 hours, or overnight; refrigerate. (The canned apple butter will keep,

  19. refrigerated, for up to 6 months.)

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