PENNSYLVANIA DUTCH APPLE BUTTER
Source of Recipe
unkown
List of Ingredients
You can use canned or bottled apple juice or cook 1 1/2 - 2 pounds apples with 1 1/2 cups water about 25 minutes ( or until soft). Put the soft apples in a jelly bag and let it drain until you have 2 cups of juice. You can squeeze bag to hurry the juice along. The recipe makes about 12 (1/2 - pint) jars.
Ingredients;
8 pounds tart apples
2 cups apple juice or cider
1 cup sugar
1 cup dark corn syrup
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Equipment:
12 (1/2- pint) jars with 2 piece self sealing lids
Knife
Preserving kettle
Measuring cups
Measuring spoons
Wooden spoon
Food mill or sieve
Ladle
Wide mouthed funnel
Water bath canner Recipe
1. Wash the apples well; remove the stems and blossom ends and cut them in quarters or chunks. Do not peel or core.
2. Put the apples and juice in the preserving kettle. Cover and simmer over very low heat, stirring occasionally, about 1 hour or until apples are very soft.
3. Press the soft apples through a food mill or sieve. Measure the puree.
4.Pour 3 1/2 quarts of puree into the kettle and stir in the remaining ingredients. Leave the kettle uncovered and heat to boiling. Reduce the heat and simmer very slowly about 3-5 hours or until very thick, stirring occasionally. During the last hour or so of cooking stir more often to prevent scorching and partially cover the kettle to prevent spattering.
5. Wash and rinse the jars; keep them hot. Prepare the lids as the manufacturer directs.
6. Remove the butter from the heat and ladle into hot jars to within 1/4-inch of each top.
7. Wipe the tops and threads of the jars with a damp cloth. Put on lids and screw bands as manufacturer directs.
8. Process in a boiling water bath for 10 minutes.
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