Apple butter 2
81 Servings
Quantity | Ingredient | |
---|---|---|
12 | Medium apples; unpeeled and cored | |
2 | cups | Sugar |
½ | teaspoon | Cinnamon |
½ | teaspoon | Allspice |
¼ | teaspoon | Nutmeg |
¼ | teaspoon | Ground cloves |
⅛ | 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 ¼ 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 ½ pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each.
Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss <ldgoss@...>
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.