Honey-apple Butter Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Sweet apple cider,
8 cup: Pared, cored and quartered
Cooking apples,
, about 3 pounds
1: Lemon,
Peeled, sliced & seeded
1 cup: Honey,
1/2 cup: Packed brown sugar,
1 tbsp: Ground cinnamon,
Directions:
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 Crockers
Old-Fashioned Cookbook, c1990
Source from luhu.jp
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 Crockers
Old-Fashioned Cookbook, c1990
Source from luhu.jp
Tags
Canning