6 pounds Rome Beauty apples, cut into quarters, seeded and cored
4 cups apple cider
2 1/2 cups dark brown sugar
1 teaspoon cinnamon (or more)
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
juice of 1 small lemon
The above may be adjusted to suit your own tastes. In a large
kettle, heat apples and cider over a high heat to boiling. Reduce
heat to medium. Cover and cook about 30 min, until apples are very
tender, stirring occasionally. Remove from heat.
Press apple mixture through a food mill or sieve into a large bowl.
Discard peels. Return apple mixture to the kettle and add remaining
ingred. Reduce heat to low/medium and simmer for a few hours. Or
until mixture is thickened and mounds when dropped from a spoon,
stirring frequently. Fill into sterilized jars, and process 10
minutes in a hot water bath. Makes about 10 1/2 pint jars.
4 lbs apples (we use Granny Smith)
1 cup apple cider vinegar
2 cups water
Sugar, about 4 cups
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon
a food mill
Cut the apples into quarters, without peeling or coring them, remove damaged parts. Put them into a large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Ladle apple mixture into a foodmill and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
Pour into hot, sterilized jars and seal.
Makes a little more than 3 1-pint jars.
Use Jonathan, Winesap or other well flavored apples for good results.
Wash, remove the stems and quarter:
4 lbs. apples
Cook slowly until soft in:
2 cups water, cider or cider vinegar
Put fruit through a fine strainer. Add to each cup of pulp:
1/2 cup brown sugar
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Add grated lemon rind and juice if desired.
Cook the fruit butter over low heat, stirring constantly until the sugar is
dissolved. Continue to cook, stirring frequently until the mixture sheets
from a spoon. You can also place a small quantity on a plate. When no rim
of liquid separates around the edge of the butter, it is done. Pour into
hot sterilized jars.