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Wednesday, April 4, 2018

Apple Butter Recipe

                                               







Rating: 5
Prep Time: 50 minutes
Cook Time: 6 hours
Total Time: 6 hours, 50 minutes
Yield: 5 - 1/2 pint jars




Ingredients
5 lbs. Apples
3 Cups Water
1 cup Apple Cider Vinegar
½ cup/100g Brown Sugar
3 ½ cups/788g White Granulated Sugar, adjust as needed according to instructions.
2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
1 teaspoon Ground Cloves
1 teaspoon Ground Allspice
½ teaspoon Nutmeg
1 Lemon, zest plus juice.
1 pinch of Salt

Instructions
Wash the Apples in cool water.
Slice apples into quarters or smaller pieces if using very large apples.
Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
Add Apple Cider Vinegar.
Add the sliced apples.
Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
Firmer apples will need more cooking time. Stir apples as needed as they cook down.
Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
Force the pulp through sieve and place in the separate bowl below.
Measure the amount of puree you now have as you place it back into the sauce pot.
Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed… starting with the ½ cup as Brown Sugar and the remainder as White Sugar. You'll need 1/2 cup Sugar for each cup of puree.
Stir sugar until it dissolves.
Add Cinnamon
Add Ground Cloves
Add Ground Allspice
Add Lemon, zest, and juice only.
Add Vanilla Extract
Add pinch of Salt
Stir well to incorporate all flavors.
Place a sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. The mixture will thicken over time and splatter if not watched carefully.
As it thickens, place a spoonful on a saucer that has been kept in the freezer.
Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
When done, ladle into hot jars leaving ¼ inch headspace.
Remove air bubbles, clean rim, apply lid, apply the band, tighten finger tight.
Process 10 minutes using the water bath method.
Double check processing time based on Altitude of your location.

Notes
If puree gets too thick while cooking, add a little water or apple juice to thin as needed. Apple Butter may also be placed in containers and frozen if you'd rather not use the canning method of preserving. Consult your local Agriculture Extension Office for more detailed information on the canning and preserving process.

http://www.tasteofsouthern.com/apple-butter-recipe/

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