We had Enrichment the other night and this is another recipe, original at the bottom of this post, that was shared. I have to admit that I made one recipe last night and there was so much cinnamon, 1/2 cup, in it that I couldn't taste anything else so I made a second batch and mixed the cinnamon batch in and now I can taste the apples. If I make it again I will start with a lot less spices and add to taste.The good thing about having to make a second batch was that it let me try placing the apples and most of the juice in my crockpot last night and this morning when I got up they were ready to be blended and strained.
6 pounds tart Apples
96 oz. Unsweetened Apple Juice
3/4 cup Lemon Juice
3 cups Brown Sugar
96 oz. Unsweetened Apple Juice
3/4 cup Lemon Juice
3 cups Brown Sugar
6 cups Sugar
2 - 4 Tablespoons Cinnamon
1 1/2 teaspoons Cloves
1 1/2 teapoons Allspice
1 teaspoon Nutmeg
1/2 teaspoon Salt
Wash apples and then quarter them only removing any bad spots. That means that you thrown the cores and seeds into the pot as well. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Place your apples in a blender and then through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes. Makes 8 pint jars.
2 - 4 Tablespoons Cinnamon
1 1/2 teaspoons Cloves
1 1/2 teapoons Allspice
1 teaspoon Nutmeg
1/2 teaspoon Salt
Wash apples and then quarter them only removing any bad spots. That means that you thrown the cores and seeds into the pot as well. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Place your apples in a blender and then through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes. Makes 8 pint jars.
MELODY BARRIE’S APPLE BUTTER 2 WAYS
~In the crock pot:
5 1/2 pounds apples - peeled, cored and finely chopped
4 C sugar
2 teaspoons ground cinnamon
½ Teaspoons Nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth or use a stick blender on low. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
~On the stove, my favorite!
Enough tart apples to fill a 20 quart Heavy stock pot at least half full
Enough apple cider or apple juice to cover the apples
1 ½ C. Lemon Juice
10 – 12 C Sugar, depending how sweet you like it. Up to 1/3 can be brown sugar
½ -3/4 C Cinnamon
1 Tablespoon Cloves
1 Tablespoon Allspice
1 Tablespoon Nutmeg
1 tsp. Salt
Wash apples and then quarter them. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Strain and force apples through a strainer (like one used for pasta) then force through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes.
~In the crock pot:
5 1/2 pounds apples - peeled, cored and finely chopped
4 C sugar
2 teaspoons ground cinnamon
½ Teaspoons Nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth or use a stick blender on low. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
~On the stove, my favorite!
Enough tart apples to fill a 20 quart Heavy stock pot at least half full
Enough apple cider or apple juice to cover the apples
1 ½ C. Lemon Juice
10 – 12 C Sugar, depending how sweet you like it. Up to 1/3 can be brown sugar
½ -3/4 C Cinnamon
1 Tablespoon Cloves
1 Tablespoon Allspice
1 Tablespoon Nutmeg
1 tsp. Salt
Wash apples and then quarter them. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Strain and force apples through a strainer (like one used for pasta) then force through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes.
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