Sunday, October 21, 2012

Apple Butter - what makes it butter?

I doubt it's the Rum that makes it butter - but definitely better - sorry, that's bad. I actually don't know why they call these types butter as opposed to a jam, either way it's fabulous on toast or my favorite ice box rolls - oh yes Thanksgiving is so close I can taste it!

Apple Butter about 8 jars adapted from Fannie Farmer

about 4 pounds apples (I used a mix from a local farmer ask them for their favorites to cook with)
2 quinces, peeled and all of the core removed otherwise it's bitter (if you can't get these just skip - but it gave it a heavenly scent)
1 cup cider vinegar
1 cup water
dash salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
juice of 1 lemon

Cut apples into pieces without peeling or coring them - don't worry - it'll all come out in the food mill. If you can find the quinces peel them and remove all of the core and chop - put all these to into a large pot. Add the vinegar and water and cook covered until soft - about 45 min. Put this through a food mill and then measure how many cups you have and put back in the pot. Add 1/2 cup of sugar for each cup of apple puree along with the spices and lemon. Cook on low heat, covered until it's all melted together about 30 min. Uncover and cook on a little higher heat until very thick - depends on how liquidy your apples are - mine were not so this didn't take very long - I would guess about 30 min - but you can keep cooking until it's thick enough. Add a splash of rum -( if you like) and taste to season. Put in little sterilized jars and water bath can in boiling water for 10 min. If you are feeling extra nice bake some pumpkin bread and give it to someone you love with a jar of this - they will have to love you back!

1 comment:

  1. They call it apple/pumpkin/etc butter, because when done properly, it has the consistency of softened butter, and can be used like it too.