posted by Connie 08-25-98 8:49 AM
Apple Butter
6 lb. cooking apples
1 c. water
2 1/2 c. sugar
1/2 c. brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
2 Tbsp. lemon juice
Peel, core and slice apples into eighths. Place apples into a large heavy saucepan and add the water. Cover tightly and simmer over medium heat for 5 minutes. Stir and add more water if mixture appears dry.
Uncover and continue cooking until apples are tender, 3 to 5 minutes longer. Mix cooked apples with remaining ingredients in large deep, ovenproof crock or baking dish.
Bake in oven warmed to 350 degrees for 3 to 4 hours or until mixture is thick and dark, stirring occasionally.
Note: A spoonful of apple butter, when done should not have a ring of liquid surrounding it.
Apple Butter
12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill.
Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp. Bring to a rolling boil over moderate heat. Add spices.
Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer.
Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions.
Makes about 6 pints.