Title: Honey-Apple Butter
Categories: Canning
Yield: 15 Servings
| 1 | qt | Sweet apple cider |
| 8 | c | Pared, cored and quartered |
| | | Cooking apples |
| | | (about 3 pounds) |
| 1 | | Lemon |
| | | Peeled; sliced & seeded |
| 1 | c | Honey |
| 1/2 | c | Packed brown sugar |
| 1 | tb | Ground cinnamon |
Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or
until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce
heat. Simmer uncovered about 1 hour, stirring occasionally, until apples
are very soft. Mash with potato masher, if necessary, to remove all lumps.
Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat.
Simmer uncovered about 1-1/2 hours, stirring occasionally, until no liquid
separates from pulp.Immediately pour mixture into hot, sterilized jars,
leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.
Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A
fruit butter is cooked in two stages: First the fruit is simmered with
sugar and spices until it softens. Then it is sieved and cooked slowly
until it reduces to a thick, dark spread with a soft, buttery consistency.
Apple butter is a specialty of the Pennsylvania Dutch. This easy version is
simply mashed.
Source Betty Crocker's Old-Fashioned Cookbook, c1990 By on