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 Submitted by Floydm on October 24, 2005 - 12:32pm Apple Butter
Core apples and cut in quarters; not necessary to peel them. Cook until soft, with the water and lemon juice. Remove from heat and put contents through sieve or food mill (i.e., make applesauce). Return to kettle and add all other ingredients except liqueur. Simmer, uncovered, stirring frequently to avoid burning on bottom. Be sure to stir more frequently as mixture thickens. It takes about 1-1/2 hrs. to thicken enough. Remove from heat and add liqueur. Seal in sterilized jars. Makes approximately 4 pints.
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Sizzling Apple Butter
Apple butter is great on whole wheat toast! My favorite recipe has lots of fresh ginger, which I find actually settles my stomach as well as taking Stemetil:
http://gourmand2go.com/gingerapple_butter.html
Some other suggestions on the same site include Bell Pepper Jelly, which also can be used as a sweet and sour sauce by adding garlic.
Enjoy!
Marion
Looks awesome!
Hey, Floydm,
This looks wonderful and makes me remember the times I spent in the Midwest. I made apple butter then, from abandoned apple trees. I think those apples were even golden delicious ones! *grin* Also, all the rhubarb I could get my hands on, elderberries, wild plums, crabapples, cherries, sigh... I miss those. BUT, I wouldn't move back north for the world! Down here I have persimmons, wild grapes, mesquite and prickly pear to name a few.
Hugs,
Anj
How much applesauce?
How much sauce do 6 lbs. make? I've got some applesauce made from apples left over after making juice and would love to make butter with it, but I haven't got a clue about the number of lbs. of apples I had to start off with. The juice is absolutely wonderful on its own, but I hate having to waste the rest, though I could use it in a cake.
Apple Butter
PaddyL,
My recipe for apple butter is 8 cups of sauce, 3 cups of white sugar, cinnamon and clove and nutmeg to taste. (I have also used just allspice to good effect, instead of the other spices.
Put in slow cooker and cook about 6 hours on high with the lid slightly open.
I use the same recipe for pear butter and peach butter. Also for pumpkin butter, but use pumpkin pie spice.
The original recipe called for 4 cups of sugar, but I found that is way too sweet, especially with some of the ultra sweet fruit I was getting.
Bob
No slow cooker.
I haven't got a slow cooker which is why Floyd's recipe intrigued me. I guess I could take a shot at it and just add sugar and spice to taste.
I bake mine!
I make pear and apple and bake mine in a roaster. Depending on the amount but slowly it takes around 5 hours. I just core and peel the apples and they fall apart into applesauce. I remove the top about the last hour for thickening but I have to keep an eye on it. I think the cook times vary due to different water contents in the apples.
Eli
paddyscake; apple butter
We love, and eat lots of, apple butter. Over the years I've tweaked the recipe from Putting Food By (one of my favorite books after Hamelman and Reinhart!);
6 cups pulp/applesauce (I make it fresh or use the pressings from making cider, with a little cider thrown back in)
1 1/2 cups maple syrup, honey, or brown sugar, or any combination of those
1 tsp cinnamon
1/2 tsp each nutmeg, cloves, and allspice
Put everything into a heavy pot (I use the same enamel pot I use to make NYT no-knead bread) and bring to a boil on top of the stove; be careful, it splats!
At this point you can either cook it on the stove top, stirring constantly to avoid scorching (happens easily), or put the pot, uncovered, into a 300 F oven. You'll still need to stir it every once in a while, as a skin tends to form, but it just stirs right back in.
Either way, cook until it mounds slightly on a spoon, and has a sheen to it. In the oven this takes a few hours, but the time varies a lot depending on the moisture content of the applesauce to begin with. When it's done, the temperature will be around 210-215, but that varies a fair amount too. I don't like it to be super thick, and I over cooked the last batch; not burned, but it's the consistancy of peanut butter! Lots of pectin in those apples...
Hope this works for you,
edh
Thank you, edh!
That sounds wonderful, especially with the maple syrup! It's just the sort of thing I was looking for.
Apple Butter
EDH,
I am glad you mentioned the "splat" from the apple butter. It sticks like glue on the skin and can raise a nice blister.
I also use a heavy enameled pot to cook mine in because it doesnt take as long to thicken, but does require pretty close attention.
Bob