Apple butter is a real treat for the Fall. It takes a little time to
make, but it is so worthwhile! Not only can you serve it for tea and
breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you’ll be very happy with the delicious result.
Apple Butter
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving
Peel, core and quarter the apples. Place them in a large dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid
cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree. Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now
and then to prevent sticking. The heat is too high if the butter is
bubbling. The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for
10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you
can use a whole vanilla bean sliced in half and grate a whole nutmeg,
the flavor will be more intense. The Vietnamese Cinnamon
is also wonderful.
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal use only.
make, but it is so worthwhile! Not only can you serve it for tea and
breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you’ll be very happy with the delicious result.
Apple Butter
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving
Peel, core and quarter the apples. Place them in a large dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid
cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree. Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now
and then to prevent sticking. The heat is too high if the butter is
bubbling. The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for
10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you
can use a whole vanilla bean sliced in half and grate a whole nutmeg,
the flavor will be more intense. The Vietnamese Cinnamon
is also wonderful.
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal use only.
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