Post by capney on Sept 18, 2010 11:55:22 GMT
APPLE BUTTER
Original recipe from on the Farmhouse kitchen books by Yorkshire television1975
3Lbs apples...crab-apples or windfalls can be used.
1 pint Cider or apple wine, or if you don't use cider or wine half pint of water will be sufficient
Granulated sugar
Powdered cinnamon
Ground cloves
1 Wash apples. Remove any damaged parts if any, but do not peel or core.
Cut into small pieces.
2 Into pan, cover, simmer until soft.
3 Sieve and weigh the sieved pulp. If very fluid, simmer in clean pan to thicken a little.
Note: the apples I used where not very juicy and I had to add extra liquid
4 Add ¾ lb of sugar for each 1lb of weighed pulp, and ½ level teaspoon of cinnamon plus ½ teaspoon of ground cloves.
Note: I suggest not to over do the cloves, it is a powerful herb...
5 Simmer gently until spoon drawn across the mixture leaves its own impression.
6 Pot at once into sterile, hot jars. Place wax disc to cover surface completely.
7 Secure top, allow to cool and store.
Comment: When I first made this I was sceptical that it would not set by only simmering as opposed to a rolling bowl for jam to reach setting point.
Fact is a worked a treat as suggested above.
Makes wonderful filling for cakes, pastries, scones and buttered toast.
Original recipe from on the Farmhouse kitchen books by Yorkshire television1975
3Lbs apples...crab-apples or windfalls can be used.
1 pint Cider or apple wine, or if you don't use cider or wine half pint of water will be sufficient
Granulated sugar
Powdered cinnamon
Ground cloves
1 Wash apples. Remove any damaged parts if any, but do not peel or core.
Cut into small pieces.
2 Into pan, cover, simmer until soft.
3 Sieve and weigh the sieved pulp. If very fluid, simmer in clean pan to thicken a little.
Note: the apples I used where not very juicy and I had to add extra liquid
4 Add ¾ lb of sugar for each 1lb of weighed pulp, and ½ level teaspoon of cinnamon plus ½ teaspoon of ground cloves.
Note: I suggest not to over do the cloves, it is a powerful herb...
5 Simmer gently until spoon drawn across the mixture leaves its own impression.
6 Pot at once into sterile, hot jars. Place wax disc to cover surface completely.
7 Secure top, allow to cool and store.
Comment: When I first made this I was sceptical that it would not set by only simmering as opposed to a rolling bowl for jam to reach setting point.
Fact is a worked a treat as suggested above.
Makes wonderful filling for cakes, pastries, scones and buttered toast.