SC - Apple butter recipe
Diana Skaggs
upsxdls at okway.okstate.edu
Tue Sep 15 08:30:54 PDT 1998
Apple Butter
Peel and core apples. Place in a heavy non-reactive stock pot (enamel or
stainless steel) with a small amount of water (1 cup or less). Cook until
soft. If you like chunky style, mash with a potato masher. If you want it
smooth, run through a ricer or blender. Measure the results and add the
same amount of sugar as you have apple pulp. Add a spice bag of cinnamon
sticks and/or cloves, if you like. Simmer over a very low fire stirring
occasionally until thick. I use a "flame-tamer" during the last part of
cooking to prevent scorching. I can these in pint jars and water bath for
20 minutes.
I personally, will take Any and All Apple Butter recipes out there...
I've been looking for a good one for a while now...
Jeff
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