Apple Butter II
This recipe was featured in our article about cooking with apples. You can read Autumn Apples Aplenty for this and other apple recipes.
- Core the apples and cut into quarters. Place in a Dutch oven with the teaspoon of water. Cover and simmer over low heat for 30 minutes or until apples are soft. Turn apples about halfway through the cooking time.
- Grate the orange and put the orange zest into a measuring cup. Juice the orange into the measuring cup. You should have 1/2 to 3/4 cup juice.
- Put the cooked apples through a food mill. Return the apple pulp to the saucepan and stir in the brown sugar and reserved apple juice/zest.
- Simmer over low heat, stirring frequently, until mixture is thick (about 1-12; hours), or pour mixture into a large baking dish and bake, uncovered, in a 350°F oven, stirring occasionally, for 1 hour; reduce heat to 250°F and bake for another 2 to 3 hours until mixture is thick.
- Remove from heat and ladle into 2 hot, sterilized pint jars, attach sterilized and screw rims. Process jars for 10 minutes in a boiling water bath.
- Makes 2 pints.
Total time: 3 Hrs
Recipe editor Patricia Mitchell