Apple Butter
Use Jonathan, Winesap or other well flavored apples for good results.
Wash, remove the stems and quarter:
4 lbs. apples
Cook slowly until soft in:
2 cups water, cider or cider vinegar
Put fruit through a fine strainer. Add to each cup of pulp:
1/2 cup brown sugar
Add:
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Add grated lemon rind and juice if desired.
Cook the fruit butter over low heat, stirring constantly until the sugar is
dissolved. Continue to cook, stirring frequently until the mixture sheets
from a spoon. You can also place a small quantity on a plate. When no rim
of liquid separates around the edge of the butter, it is done. Pour into
hot sterilized jars and seal.
Use Jonathan, Winesap or other well flavored apples for good results.
Wash, remove the stems and quarter:
4 lbs. apples
Cook slowly until soft in:
2 cups water, cider or cider vinegar
Put fruit through a fine strainer. Add to each cup of pulp:
1/2 cup brown sugar
Add:
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Add grated lemon rind and juice if desired.
Cook the fruit butter over low heat, stirring constantly until the sugar is
dissolved. Continue to cook, stirring frequently until the mixture sheets
from a spoon. You can also place a small quantity on a plate. When no rim
of liquid separates around the edge of the butter, it is done. Pour into
hot sterilized jars and seal.