Apple Butter
Baked Apple Butter


Apple Butter

Use Jonathan, Winesap or other well flavored apples for good results.

Wash, remove the stems and quarter:
4 lbs. apples
Cook slowly until soft in:
2 cups water, cider or cider vinegar
Put fruit through a fine strainer. Add to each cup of pulp:
1/2 cup brown sugar
Add:
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Add grated lemon rind and juice if desired.

Cook the fruit butter over low heat, stirring constantly until the sugar is
dissolved. Continue to cook, stirring frequently until the mixture sheets
from a spoon. You can also place a small quantity on a plate. When no rim
of liquid separates around the edge of the butter, it is done. Pour into
hot sterilized jars.

From "The Joy of Cooking" cookbook.


Baked Apple Butter

A more convenient method than the above, as stirring is not necessary.

Wash and remove cores from:
12 lbs. apples: Jonathan or Winesap
Cut them into quarters. Nearly cover with water. Cook gently for about 1
1/2 hours. Put the pulp through a fine strainer. Measure it.
Allow to each cup of pulp:
1/2 cup sugar
Add:
Grated rind and juice of 2 lemons
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Bring these ingredients to the boiling point. Chill. Stir into them:
1 cup port, claret or dry white wine
Place about 3/4 of the puree in a large heatproof crock. Keep the rest in
reserve. Put the crock in a cold oven. Set oven @ 300 degrees. Permit the
apple butter to bake until it thickens. As the puree shrinks, fill the
crock with reserved apple butter. When the butter is thick, but still
moist, put into sterile jars.

From "The Joy of Cooking" cookbook.

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