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  1. Exported from MasterCook

  2. Apple Butter

  3. Recipe By : Elizabeth Powell

  4. 81 Preparation Time :

  5. Categories : Canning, Preserves, Etc. Jams & Jellies

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 12 medium apples -- unpeeled and cored

  8. 2 cups sugar

  9. 1/2 teaspoon cinnamon

  10. 1/2 teaspoon allspice

  11. 1/4 teaspoon nutmeg

  12. 1/4 teaspoon ground cloves

  13. 1/8 teaspoon ground ginger

  14. Core apples, cut into eighths, and place in heavy saucepan. Barely cover

  15. with water (about a cup). Cook over medium heat until apples just soften,

  16. stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp.

  17. Bring to a rolling boil over moderate heat. Add spices. Continue to cook,

  18. stirring constantly, until temperature of apple mixture reaches 220 on a candy

  19. thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to

  20. 6 pints, or 81 servings of two

  21. tablespoons each. - - - - - - - - - - - - - - - - - - NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add

  22. 2 tablespoons finely chopped candied ginger with spices, or, add

  23. 1 teaspoon

  24. grated lemon peel, omit ginger and cloves.

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