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nafex - Re: [NAFEX] Apple Butter Recipe

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  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Apple Butter Recipe
  • Date: Mon, 10 Sep 2007 16:47:44 -0400

 

 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Spidra Webster

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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