| previous | next |
Title: Low-Fat Apple Butter
Categories: Diet Kohl Jam
Yield: 40 Servings
| 1 | c | Frozen apple juice (12 oz) |
| 1/2 | c | Sweet red wine |
| 4 | lb | Cooking apples |
| 3/4 | c | Brown sugar - packed |
| 1 | c | Apple brandy or cider |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
Peel and core the apples, then cut into fourths (about 3 quarts)
Heat apple-juice concentrate, wine and apples to boiling in Dutch oven; 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 remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 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.
Makes about 5 half-pints butter (40 servings)
Approximate values per serving: 58 calories, 0 g fat, 0 g cholesterol, 14 g carbohydrates, 3 mg sodium, 0 percent calories from fat.
Typed by Joyce Kohl THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849
| previous | next |