Apple Butter
Pennsylvania Dutch - Old Family Recipe from Marilyn Thomas
Home-made apple butter is so wonderful! This recipe makes just 4 pints, so it's not an all day process. The apple cider is the real secret to extraordinary apple butter. I made apple butter for years, and the kids wouldn't eat the commercial variety. I used to finish up a huge batch in the crock pot, so that it didn't scorch. I haven't made any for some time ... think I will make this smaller batch again ... it is delicious!
Home-made apple butter is so wonderful! This recipe makes just 4 pints, so it's not an all day process. The apple cider is the real secret to extraordinary apple butter. I made apple butter for years, and the kids wouldn't eat the commercial variety. I used to finish up a huge batch in the crock pot, so that it didn't scorch. I haven't made any for some time ... think I will make this smaller batch again ... it is delicious!
Ingredients
- 2 quarts of apple cider
- 3-1/2 lbs cooking apples Jonathan or Winesap work well
- 3 C sugar
- 2 t each of allspice and cloves
- 1 T cinnamon
- 1/4 t salt
Instructions
- Boil cider for about 15 minutes, until reduced by half. Add apples, cut in eighths. Cook until tender. Put through a sieve or food mill to remove peel and seeds. Return to kettle, add sugar, spices and salt. Simmer slowly until thick. Stir often to prevent burning. Pour into sterilized jars and seal. Makes 4 pints.
- For larger amounts – put fruit thru strainer. Measure it. Allow 1/2 cup sugar to each cup fruit pulp. Cook mixture (about 2 hours – until it sheetover moderate heat, stirring almost constantly to prevent scorching. Place in heated sterilized jars and seal