Jonagold Apple Butter Food

JONAGOLD APPLE CAKE

Steps:

• 1. Preheat oven to3 50. In a bowl, sift together flour, baking soda, salt, nutmeg and cinnamon.
• 2. In another bowl, cream sugar, butter and eggs. Add to dry ingredients. Add apples and stir to mix.
• 3. Pour batter into a buttered 9 x 13 inch pan. Sprinkle with brown sugar. Bake for 45 to 60 minutes or til a toothpick inserted in center comes out clean. makes 12 servings.

APPLE BUTTER

Steps:

• Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan. Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
• Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it does not scorch. Total cooking time can take 1 to 2 hours.
• Cook until a spoonful dropped onto a cold plate does not weep. Let the mixture sit on plate about 5 minutes to check the consistency.
• Meanwhile, wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
• Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
• Wipe jar rim with a clean, damp cloth. Attach lid.
• Fill and close remaining jars.
• Process in a boiling water canner for 10 minutes.
• Note: To make the puree, wash, peel, core and quarter apples. Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft. Put cooked apples through a sieve or food mill.

SLOW COOKER APPLE BUTTER

Steps:

• Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
• Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
• Use an immersion blender to puree the apple butter until smooth.
• Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
• Serve on breads, muffins, pork chops or just eat it with a spoon.