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Butter, Apple I (P)
Source: Fabfood (Bulldogfla)
Yield: 6 pints

12 medium apples, unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup).

Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp.

Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220°F on a candy thermometer.

Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions.

Variations: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.

Posted by Andi Darnell

Nutritional Info Per Serving: NA