Subj : BH&G 2305
To   : ALL
From : DAVE DRUM
Date : Sun Apr 04 2021 12:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Apple Butter
 Categories: Desserts, Condiments, Fruits, Citrus
      Yield: 6 Servings
 
  4 1/2 lb Tart cooking apples
      3 c  Apple cider
  1 1/2 c  Packed brown sugar
    1/2 c  Granulated sugar
      2 tb Lemon juice
    1/2 ts Ground cinnamon
 
  Quarter and core unpeeled apples. In an 8 to 10 quart
  heavy pot combine apples and apple cider. Bring to
  boiling; reduce heat. Simmer, covered, for 30 to 35
  minutes or until apples are very tender, stirring
  frequently.
  
  Press apple mixture through a food mill or sieve into a
  large bowl. Discard peels and seeds. Measure 7 1/2 cups
  pulp; return to pot. (If you have leftover apple mixture,
  chill it and serve it as applesauce.)
  
  Stir in brown sugar, granulated sugar, lemon juice, and
  cinnamon. Bring to boiling; reduce heat. Cook, uncovered,
  over very low heat for 1 1/2 to 1 3/4 hours or until
  mixture is very thick and mounds on a spoon, stirring
  frequently.
  
  Ladle hot apple butter into hot sterilized half-pint
  canning jars, leaving a 1/4-inch headspace. Wipe jar rims;
  adjust lids and screw bands.
  
  Process filled jars in a boiling-water canner for 5
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks.
  
  FREEZER DIRECTIONS: Prepare as directed through Step 3.
  Place pot of apple butter in a sink filled with ice water;
  stir mixture to cool. Ladle apple butter into wide-mouth
  freezer containers, leaving a 1/2" headspace. Seal and
  label. Freeze for up to 10 months. Apple butter may darken
  slightly with freezing.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I know it all. I just can't remember it simultaneously.
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