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Apple Butter
Ingredients:
- 4 1/2 pounds of apples, tart, peeled, cored and chopped
- 2 1/3 cups of apple juice
- 2 1/3 cups of sugar
- 1 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
Directions:
- Heat the apple and apple juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the apple mush to the pan and add the cinnamon, nutmeg and sugar.
- Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm apple butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Carmel Apple Spice Butter
Ingredients:
- 3 1/2 pound of apples, tart, peeled, cored and chopped
- 2 1/3 cups of apple juice
- 1 tsp of crushed cloves
- 1 tsp of cinnamon
- 4 tsp of lemon juice
- 1 (3 oz) pack of pectin
- 1 tsp of nutmeg
- 3 cups of packed brown sugar
- 3/4 tsp of unsalted butter
Directions:
- Heat the apple and apple juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the apple mush to the pan and add the butter, cinnamon, nutmeg, cloves and brown sugar.
- Stir in the lemon juice and stir until the sugar dissolves.
- Add the pectin and bring the butter to full boil for 1 minute.
- Reduce the heat and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Orange Butter
Ingredients:
- 3 1/2 pounds of oranges, peeled, seeded and the white fibrous membrane removed
- 1/2 cup of orange juice
- 3/4 tsp of unsalted butter
- 3 1/3 cups of sugar
- 2 1/2 tbsp of lemon juice
Directions:
- Heat the oranges and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the orange mush to the pan and add the butter, lemon juice and sugar.
- Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
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