SUPREME APPLE BUTTER
This is the ultimate apple butter recipe given to me by a former English teacher who loves to cook. It reminds me of fall and tastes heavenly. It's sweet, but not too sweet. It is just perfect. It tastes great on muffins, pancakes and vanilla ice cream.
Provided by A. Parker
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 4h25m
Yield 48
Number Of Ingredients 8
Steps:
- In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
- Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.
Nutrition Facts : Calories 60 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.9 mg, Sugar 12.3 g
AMAZING APPLE BUTTER
I decided I wanted to attempt to make apple butter for the first time, so I searched everywhere for a recipe. There were so many to choose from, that I was confused on which one to pick, so I decided to take bits and pieces from a few of the best ones and come up with my own version. The result is 'Amazing Apple Butter.'
Provided by YUMMYNUMMY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 48
Number Of Ingredients 8
Steps:
- Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
- Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
- Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
- Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
- Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 19.7 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 16.2 g
AMAZING APPLE COBBLER
A friend of mine gave me this recipe several years ago after she brought this wonderful dish for a potluck. When I made it at home, my mother was so impressed, she called my aunt to tell her about the recipe. Well, we were surprised to learn that my aunt already had the recipe and has used it for years- she got it off of a bag of Martha White flour! The original recipe calls for 2 cups of sugar, but we like it best with 1 1/2 cups. This isn't as hard to make as it sounds....promise :-)
Provided by Photo Momma
Categories Breakfast
Time 1h15m
Yield 1 cobbler, 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Place butter in 13x9-inch baking dish; place in oven to melt.
- 2. In medium saucepan, combine sugar and water; heat until sugar dissolves, stirring frequently. Set aside.
- 3. Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl.
- 4. On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
- 5. In medium bowl, combine apples and cinnamon; stir to mix. Sprinkle apples evenly over dough.
- 6. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices.
- 7. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like a lot of liquid, but crust will absorb it.).
- 8. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.
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- Wash apples and remove the stems. Core the apples and cut into chunks. Discard the cores. Place the apple chunks into a food processor fitted with a cutting blade and process to a rough chop.
- Place processed apples and cider into a large, heavy-bottomed soup pot. Place onto stovetop set to medium-high. Place three small plates (to perform the plate test) into the freezer.
- Stir the sugars into the mixture right before it comes to a boil. Add the spices, lemon juice and vanilla extract to the boiling mixture. Reduce to simmer and cook for two hours, stirring the apple butter thoroughly every 15 minutes.
- At the two-hour mark, carefully purée the apple butter to a very fine consistency using an immersion blender. This can also be done in small batches using a food processor or blender with the central cap removed to allow the heat to escape. CAUTION: the apple butter is hot.
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