Apple Butter Bgmb90b Recipe
Yield: 5 1/2 jarsRecipe by luhu.jp
Ingredients:
14: apples, quartered, leave skin on.
2 cup: cider, sweet
2 cup: sugar, to taste
1 1/2 teaspoon: cinnamon, more or less
1: lemon juice, optional use if apples ar
Directions:
1 use my large Crockpot for this recipe.
1. Combine all ingredients and cook in high stirring occasionally for the
first hour or so; covered. Then remove cover and turn down to low and stir
occasionally. This is a slow process since you have NOT precooked the
apples. Will take 24 to 36 hours. But you have NEVER tasted anything so
good. I think it is much better this way then precooking the apples. I
usually stir in the skin every hour or so but this is not critical. You can
cook during the night but I usually do not.
2. If the skin on your apples refuses to break down, use a hand held
blender and zap it a few times. If you dont have one of these wonderful
gadgets, then zap in the food processor.
CANNING: You can process this in a water bath but I usually just keep it
in the fridge; it never lasts that long. NOTE: The skin is the substance
that makes it thick along with the evaporation of the water. Please try it
with the lid of the Crockpot off. It is better than MUSSELMANS. The
grandgirls say the house smells like Apple Pie and they love it with Peanut
Butter on bread or over cottage cheese. We always used to bring that back
from PA. Now I think Ill take this down. I hope you all enjoy!!!
SOURCE: A Jewish Mothers Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995. From: Kappy2@prodigy.Com (Mrs Carol G Kdate:
Sat,
Yield: 5 1/2 jars
Source from luhu.jp
1. Combine all ingredients and cook in high stirring occasionally for the
first hour or so; covered. Then remove cover and turn down to low and stir
occasionally. This is a slow process since you have NOT precooked the
apples. Will take 24 to 36 hours. But you have NEVER tasted anything so
good. I think it is much better this way then precooking the apples. I
usually stir in the skin every hour or so but this is not critical. You can
cook during the night but I usually do not.
2. If the skin on your apples refuses to break down, use a hand held
blender and zap it a few times. If you dont have one of these wonderful
gadgets, then zap in the food processor.
CANNING: You can process this in a water bath but I usually just keep it
in the fridge; it never lasts that long. NOTE: The skin is the substance
that makes it thick along with the evaporation of the water. Please try it
with the lid of the Crockpot off. It is better than MUSSELMANS. The
grandgirls say the house smells like Apple Pie and they love it with Peanut
Butter on bread or over cottage cheese. We always used to bring that back
from PA. Now I think Ill take this down. I hope you all enjoy!!!
SOURCE: A Jewish Mothers Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995. From: Kappy2@prodigy.Com (Mrs Carol G Kdate:
Sat,
Yield: 5 1/2 jars
Source from luhu.jp