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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 128 |
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Since retiring, I have more time to tend to our 75 apple trees and to experiment in the kitchen. I came up with this old-fashioned apple butter after some trial and error. The red-hot candies make it unique.Bill Elliott, Urbana, Missouri Ingredients:
15 pounds early-season apples (gala, jonathan and/or cortland), peeled and quartered |
3/4 cup cider vinegar |
5-1/3 cups packed brown sugar |
4 cups sugar |
2 tablespoons ground cinnamon |
1 teaspoon salt |
1 teaspoon cinnamon extract |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
1 cup red-hot candies |
1 cup boiling water |
Directions:
1. Place apples and vinegar in a stockpot; cover and cook over medium heat for 30-40 minutes or until tender, stirring occasionally. Cool slightly. In a food processor, process mixture in batches until blended. Return all to the pan.
2. Add the brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until mixture reaches a thick, spreadable consistency. Carefully ladle hot mixture into hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 8 pints.
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