Sunday, October 9, 2011
Getting the horse before the cart...
Here is a recipe for some wonderful Apple Butter. My Aunt Hazel made this often, and I made it at home. If we get to an orchard, this will be on my to-do list.. Right now, I would say it is "cart before the horse" as my gramma used to say.
Aunt Hazel's APPLE BUTTER
6 lbs. apples
1-2 quarts sweet cider (Grandma used 2, I use 1 because I can cook a shorter time. Grandma thought longer was better)
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Cook the apples in the cider and press through a food mill or sieve. (I just mashed with potato masher). Mix in sugar and spices to taste. Pour pulp into a non-reactive pan (I use an old enameled roaster) and bake at 250, stirring every hour or so, until "thick enough". If I'm in a hurry, I start at 350, then turn it down after a couple of hours. I usually double or triple the amount, so mine takes a long time to cook down. This amount will still take several hours.
When it's "thick enough", pour into hot jars and Boiling water bath 10 minutes for half pints or pints, 15 minutes for quarts. Seal. If you want to skip the seal step, this will freeze or keep in the refrigerator for a long time.