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ISO: ISO T&T recipe for apple butter.... my brother went to a farm stand and now I have a huge quantity
- Thread starter tess
- Start date
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steve2-in-la
Well-known member
Here's the recipe I've used for the past few years:
Sweet & Chunky Spiced Apple Butter
recipe excerpted from The Complete Book of Year-Round Small-Batch Preserving. Makes seven or eight ½ pint jars.
2 lbs MCINTOSH APPLES, peeled and cored (6 large apples)
2 lbs GRANNY SMITH APPLES, peeled and cored (4 large apples)
1 cup APPLE CIDER
3 tsp GROUND CINNAMON
1 tsp GROUND ALLSPICE
½ tsp GROUND MACE
dash SALT
1 cup GRANULATED SUGAR
1 cup BROWN SUGAR
2 Tbsp LEMON JUICE
Chop apples into small dice in a food processor.
Combine apples, spices and cider in a large saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently until mixture is reduced by half.
Stir in sugar and lemon juice, adjust spices to taste. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. (There may be some tender apple chunks remaining.) Remove from heat and puree to desired finish texture.
Ladle into sterilized jars and process as directed in a water bath.
Sweet & Chunky Spiced Apple Butter
recipe excerpted from The Complete Book of Year-Round Small-Batch Preserving. Makes seven or eight ½ pint jars.
2 lbs MCINTOSH APPLES, peeled and cored (6 large apples)
2 lbs GRANNY SMITH APPLES, peeled and cored (4 large apples)
1 cup APPLE CIDER
3 tsp GROUND CINNAMON
1 tsp GROUND ALLSPICE
½ tsp GROUND MACE
dash SALT
1 cup GRANULATED SUGAR
1 cup BROWN SUGAR
2 Tbsp LEMON JUICE
Chop apples into small dice in a food processor.
Combine apples, spices and cider in a large saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently until mixture is reduced by half.
Stir in sugar and lemon juice, adjust spices to taste. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. (There may be some tender apple chunks remaining.) Remove from heat and puree to desired finish texture.
Ladle into sterilized jars and process as directed in a water bath.
steve2-in-la
Well-known member
Yay you!
steve2-in-la
Well-known member
Never put any of my recipes in T&T... which prolly says something about my recipes. Help?
If it qualifies, feel free to post it. If not, by all means, continue using it at will.
I expect I'll do the same.
If it qualifies, feel free to post it. If not, by all means, continue using it at will.
I expect I'll do the same.
Really?? more of your recipes would probably qualify too. anyway. just copy the recipe,
go to T&T and pick a category, probably freezing/canning or sauces/preserves and add it as a new post. I would sure like to see it in there so I don't have to search.
I'll be making some more this week. I picked the last of the neighbor's apples---with permission---and I have a nice basketfull. He usually leaves them ALL for the moose, but I bargained with him to give him some of the apple butter if he would let me have the apples instead. deal. I have had success using your recipe in my crockpot overnight, with the lid ajar to let some of the moisture escape.
Also, I have to make a lower sugar version for one batch, so I lower the brown sugar to 1/2 cup and leave out the white sugar and do all the cooking down, then at the end I stir in about a cup or less to taste of Splenda. It comes out really nice, but I don't like to cook the Splenda for such a long time. I know you make some lower sugar spreads and thought this might interest you.
go to T&T and pick a category, probably freezing/canning or sauces/preserves and add it as a new post. I would sure like to see it in there so I don't have to search.
I'll be making some more this week. I picked the last of the neighbor's apples---with permission---and I have a nice basketfull. He usually leaves them ALL for the moose, but I bargained with him to give him some of the apple butter if he would let me have the apples instead. deal. I have had success using your recipe in my crockpot overnight, with the lid ajar to let some of the moisture escape.
Also, I have to make a lower sugar version for one batch, so I lower the brown sugar to 1/2 cup and leave out the white sugar and do all the cooking down, then at the end I stir in about a cup or less to taste of Splenda. It comes out really nice, but I don't like to cook the Splenda for such a long time. I know you make some lower sugar spreads and thought this might interest you.