This post is dedicated to Ana, from "A Petite Cottage", http://apetitecottage.blogspot.com/who said that she has never heard of Apple Butter or Apple Jelly. I hope someday that she will have the opportunity to taste it. I love trying new recipes and have found some great ones that you fellow bloggers have shared!
Wash, quarter, and core 10 cups of apples and place in a pan, covered with enough water to come up to about an inch over the apples. Boil on medium high heat until the apples are tender. During the cooking process, occasionally mash the apples to separate the skin from the pulp.
When the apples are fully cooked, remove from heat, let cool and pour thru a sieve to separate the juice from the pulp. The juice will be used to for making the Apple Jelly, according to the recipe included in the Sure-Jel or Jel-Ease fruit pectin box--why try to re-invent the wheel?
Press the apple pulp thru a colander or fruit press to separate the skin. This mixture is the applesauce that will be used to make the Apple Butter.
8 cups applesauce from above preparation
4 cups white sugar
4 t. cinnamon
¼ t. cloves
¼ t. salt
Mix all the ingredients together in a slow cooker. Cover and cook on HIGH for 1 hour. Reduce the heat to low and cook, stirring occasionally, for 12 hours or until thick and golden in color. Fill small sterilized jelly jars with the hot apple butter, leaving about ¾ inch headspace at the top. This recipe will make approximately 4 pints.
This is my all time favorite thing to slather on hot buttered toast. I like to dot my sliced bread with butter, put in a toaster oven until the butter is melted and the bread is golden brown. Then, load the toast down with the apple butter and YUM-O.
Thanks for stopping by the farmhouse for a visit today. We love having company.
Au revoir and Bon Appetit,