Recipe(tried): Apple Butter Recipes (3)

APPLE VARIETIES BEST SUITED FOR MAKING APPLE BUTTER

McIntosh ~ Cortland* ~ Jonathan ~ Jonagold ~ Empire ~ Golden Delicious ~ Idared ~ Law Rome ~ Melrose* ~ Winesap ~ Goldrush* * = Excellent

#1 APPLE BUTTER FESTIVAL BURTON, OHIO

3 quarts (12 cups) fresh sweet apple CIDER
8 pounds, ripe, well-flavored apples
2-1/2 cups brown sugar, firmly packed
2 teaspoons gound cloves
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt

Cook the cider over high heat, uncovered, about 30 minutes, or until reduced by half. Meanwhile, wash, peel, core and quarter the apples.

Add the cider and cook over low heat until very tender. Stir frequently, until the apples are of puree consistency.

Stir in the brown sugar, cloves, cinnamon, allspice and salt; cook over VERY LOW heat, stirring almost continuously, until the apple butter thickens.

Pour into 1-pint jars and seal securely. Process pints for 10 min. in a boiling water bath canner.

Makes about 4 pints.

#2 BAKED APPLE BUTTER

10-12 pounds apples
Apple cider
9 cups sugar (granulated)
Juice and grated rind of 2 lemons
1 tablespoon ground cinnamon
1 1/2 teaspoons allspice

Wash and quarter apples. Place in large pot with just enough apple cider to keep apples from sticking, and cook apples until soft and mushy. Cool slightly and put through a sieve. You should have about 18 cups of apple puree.

Using a large ovenproof casserole (or use a roasting pan), combine the puree, sugar, lemon rind, lemon juice, cinnamon, cloves and allspice. Mix thoroughly.

Place casserole (or roasting pan) in COLD oven and set the temperature to 300 degrees. Bake several hours until the apple butter is desired thickness. Stir every 1/2 to 1 hour and then more frequently as butter thickens. You can test the butter for doneness by placing a small quantity on a plate. When no rim of liquid separates from edges of the butter, it's done.

Pour the mixture into hot, sterilized jars and seal, using two-piece canning lids and following the manufacturer's
instructions. Process pints for 10 min. in a boiling water bath canner.

Fills about EIGHT 12-ounce jars.

#3 CROCKPOT (SLOWCOOKER) APPLE BUTTER

5 pounds apples, peeled, cored, and chopped into 1-inch pieces (about 12 cups)
1 teaspoon ground cinnamon
1 teaspoon cardamom
1/2 cup apple cider

Mix ingredients together and add to a 3-quart crockpot. Cover and heat on HIGH for 4 hours. Scrape down sides and continue cooking, scraping down sides about every 2 to 3 hours.

After about 10 hours, remove lid and continue cooking another 1 to 2 hours. Stir occasionally. Mixture will become thick and caramel colored. Apple butter is done when it is reduced by three-quarters and a spoon pulled through the sauce makes a ridge. Pack into hot-sterilized jars and seal.

Process pints for 10 min. in a boiling water bath canner.

Makes 3 cups.

If possible, buy apples in season from a produce stand or orchard.