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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:

  1. Heat the apple and apple juice to a boil. Reduce the heat and simmer for 35 minutes.
  2. Run the mix through a mill or wire sieve. Return the apple mush to the pan and add the cinnamon, nutmeg and sugar.
  3. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  4. Spoon the warm apple butter into canning jars.
  5. 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:

  1. Heat the apple and apple juice to a boil. Reduce the heat and simmer for 35 minutes.
  2. 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.
  3. Stir in the lemon juice and stir until the sugar dissolves.
  4. Add the pectin and bring the butter to full boil for 1 minute.
  5. Reduce the heat and simmer for another 30 minutes, skimming off any foam that accumulates.
  6. Spoon the warm butter into canning jars.
  7. 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:

  1. Heat the oranges and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
  2. Run the mix through a mill or wire sieve. Return the orange mush to the pan and add the butter, lemon juice and sugar.
  3. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  4. Spoon the warm butter into canning jars.
  5. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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