Butter: Minted Apple Butter
Source of Recipe
Morton's Recipes
List of Ingredients
4 apples, cored and peeled
1/2 cup water
1 tablespoon dried mint or 3 tbl. chopped fresh
1 teaspoon ascorbic acid color keeper
Recipe
Serve with ham, lamb, gingerbread, muffins, pancakes. Original directions called for apples to be chopped and cooked with cores and peels. Better to cook the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 minutes. until apples are tender. Mash. Continue to simmer about 10 minutes until thick. Press through a sieve or use a blender if you have already separated the peel and cores. Ladle into hot clean jars leaving 1 cm head space. Wipe jar rims. Process 10 minutes in boiling water bath. Store in a cool, dark, dry place. Makes about 1-2/3 cups
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