On Wednesday my mom came over with a cloth grocery bag filled with apples from my parents' apple trees. There were about ten pounds of apples in that back, about six of which were good - not buggy or too bruised. I figured I'd take advantage of this bounty and experiment with it. So, yesterday I made Apple Cider Butter. The recipe was from the Ball Complete Book of Home Preserving.
You basically boil down six pounds of apples, immersion blend them until smooth, then add sugar, cinnamon, and cloves and let the whole thing boil down until it thickens. This apple butter is basically thick spiced apple sauce. Thick spiced apple sauce is something I make all the time, so I figured this would be a breeze. Wonder of wonders, it was in fact a breeze. I ended up with eight 1/2 pints of apple butter sitting in shiny jars on the counter (well, one jar is now in the fridge because I opened it).
Oh yes, family and friends you are getting homemade preserves this holiday season.
You basically boil down six pounds of apples, immersion blend them until smooth, then add sugar, cinnamon, and cloves and let the whole thing boil down until it thickens. This apple butter is basically thick spiced apple sauce. Thick spiced apple sauce is something I make all the time, so I figured this would be a breeze. Wonder of wonders, it was in fact a breeze. I ended up with eight 1/2 pints of apple butter sitting in shiny jars on the counter (well, one jar is now in the fridge because I opened it).
Oh yes, family and friends you are getting homemade preserves this holiday season.
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