Monday, November 9, 2009

Apple Butter

I really love this recipe and have been using it for years. It comes from an old cookbook.
All my cookbooks are in storage right now,(like everything else I own) so I can't tell you which one it is until our new house is finished. My Kitchen Aid (red) mixer is also being held hostage with the cookbooks. I hope to release them soon. LOL

4 pounds tart apples
2 cups apple cider
2 cups sugar, brown or white
pinch of salt
1 1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (freshly grated makes a big difference)

Rinse apples in cool water and drain well. Core peel and chop apples. In an 8 quart pan, combine apples and cider. Over medium heat, bring to a boil. Reduce heat, cover and simmer until apples are soft, about 30 minutes. Remove pan from heat, press apples through food mill or fine meshed sieve Return apple pulp to pan. Stir in sugar, cinnamon and nutmeg. Over medium low heat, heat mixture, stirring constantly until sugar is completely dissolved. Increase heat to medium and bring mixture to a simmer stirring frequently. Reduce heat and simmer until thick, about 30 minutes. (I like to put it in the crockpot at this point ,on low, and cook the rest of the afternoon. It makes the house smell nice.) As the butter thickens, stir constantly to prevent sticking or scorching. (you don't have to do this if it is in the crockpot) Skim off any foam . Ladle hot butter into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean or damp cloth. Cover with hot lids and apply screw lids. Process half pint jars in a 200 degree water bath for 10 minutes.
Makes about 5 half pint jars.
This recipe doubles well.

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