Honey-apple butter
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Sweet apple cider |
| 8 | cups | Pared, cored and quartered |
| Cooking apples | ||
| (about 3 pounds) | ||
| 1 | Lemon | |
| Peeled; sliced & seeded | ||
| 1 | cup | Honey |
| ½ | cup | Packed brown sugar |
| 1 | tablespoon | Ground cinnamon |
Directions
Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher, if necessary, to remove all lumps. Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered about 1-½ hours, stirring occasionally, until no liquid separates from pulp.Immediately pour mixture into hot, sterilized jars, leaving ¼-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.
Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two stages: First the fruit is simmered with sugar and spices until it softens. Then it is sieved and cooked slowly until it reduces to a thick, dark spread with a soft, buttery consistency. Apple butter is a specialty of the Pennsylvania Dutch.
This easy version is simply mashed. Source Betty Crocker's Old-Fashioned Cookbook, c1990
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