[NAFEX] Apple Butter Recipe / Pear sauce

Thomas Olenio tolenio at sentex.net
Wed Sep 12 12:01:39 EDT 2007


Hi Del,

The same oven technique can be used for making tomato salsa.  I just use the
top and bottom of a large, square, roasting pan on different oven racks and
prop the oven open a crack, while running it at 150-200F.

Opening the oven door a crack is necessary to allow steam to escape more
readily.

I usually move it from the stove top to the oven while it is still hot.

I bet it would work for apple butter just as well.  A great fall project on
cool days when the central heat is not on yet.

Later,
Tom



-----Original Message-----
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Del Stubbs
Sent: Wednesday, September 12, 2007 9:12 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Apple Butter Recipe / Pear sauce

I just had a discussion with an old timer who makes all her apple butter in
the oven, low
temp, in a large open pan - it can't burn this way and the extra water
evaporates easily.
Another friend uses his electric slow cooker w/ the top off. 
We have made a mix of 1/4 pear sauce and 3/4 apple sauce - wonderful!  The
apples were
plain and we were short on pears so it was a perfect combo.
Del

> 
> Years ago, Trader Joe's carried a Pear Concentrate "jelly".  I have  
> 
> no idea how it was made, though.  They claimed it took 10 lbs. of  
> 
> fruit to make one quart-sized container.  The substance was a very  
> 
> dark brown.  It was heavenly tasting, though!  And meant for  
> 
> spreading on bread or using the way you'd use a jelly.
> 
>  
> 
> Hi,
> 
>  
> 
> That would have been apple butter, only replacing the apples with pears.
> Apple butter is great and keeps and keeps, and keeps.
> 
>  
> 
> Even if the top goes moldy you can just scrape it off and below it is
fine.
> 
>  
> 
> Apple Butter
> 
>      18 ea Apples                         1 1/2 c  Orange juice
> 
>       2 ts Water                          1 1/2 ts Cinnamon
> 
>       2 lb Brown Sugar                      1/2 ts Ground cloves
> 
>  
> 
> Peel and core apples, and cut into quarters.  Place in a 5 quart Dutch
oven,
> with 2 teaspoons of water.  Cover and simmer over low heat for 30 minutes
or
> until apples are soft.  Stir apples once halfway through cooking process.
> Once the apples are soft puree them with a food processor, or use an
> electric hand blender right in the Dutch oven. Add orange juice, sugar,
> cinnamon, and cloves.  Simmer over low heat (about 90 minutes), until
> mixture is thick.  Remove from heat and ladle into 4 hot sterilized, pint,
> mason jars, apply lids and screw bands, and process in boiling water bath
> for 10 minutes.  Be sure to stir frequently during the final simmering
> process.
> 
>  
> 
> This is not the Amish/Mennonite recipe, but it tastes pretty darn close.
I
> added the food processor/hand blender to modernize this older recipe.  You
> could just keep cooking them down and they will break down.
> 
>  
> 
> Later,
> 
> Tom
> 
> > _______________________________________________
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Del Stubbs  www.pinewoodforge.com   zone 3a   N. MN


       
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