Apple: Apple Butter by Chefmom

posted by Chefmom 08-17-101 11:00 AM

Putting Food By
Apple Butter

Use prime fruit or the good parts of culls and windfalls. Spice can be added to taste, about 1 teaspoon cinnamon, 1/2 teaspoon ground allspice and 1/2 teaspoon cloves per gallon of thickened pulp is noted.

Quarter apples and add 1/2 as much water or apple cider (or half water and half cider) as fruit. Cook the fruit until soft, put fruit through a colander/food mill to remove peels and seeds and all fibers. Measure pulp and make in 4 cup batches, use 1/2 cup of sugar to every 1 cup of pulp for butter.

Place in a large saucepan with the sugar and cook over low heat, bring to a boil and cook until thick, stirring often to prevent scorching. When butter is thick enough to mound on a spoon, pack while still hot into sterilized (hot) 1/2 pint jelly jars or pint jars, leaving 1/2 inch of headspace.

Process in a boiling water bath for 10 minutes. Remove jars and allow to cool naturally and upright, cool to room temperature and store.

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