Apple Butter

[Hinotori]

I used fuji apples one year because they were very cheap. Cook to soft, then run through the blender before cooking down. It actually was really good.

 

[Fixit]

Ok sorry for delay . Today was a travel day .

5 pounds of juice tart apples
1 cup apple cider or water
About 2 1/2 cups sugar white or brown
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeh
Remove bless and core apples and then cut into 8ths.
Put apples and cider in kettle and cook tell soft . Let cool.
Run through food mill or sieve. Put pulp back in kettle adding a 1/4 cup of sugar for every cup of pulp. Add spices.
Put kettle on a medium high heat stirring constantly. It is ready when it mounds on spoon and the surface has a sheen on it.
Hot pack in to clean hot jars put lids on and water bath for 5 min.

 

[Okiepan]

Ok sorry for delay . Today was a travel day .

5 pounds of juice tart apples
1 cup apple cider or water
About 2 1/2 cups sugar white or brown
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeh
Remove bless and core apples and then cut into 8ths.
Put apples and cider in kettle and cook tell soft . Let cool.
Run through food mill or sieve. Put pulp back in kettle adding a 1/4 cup of sugar for every cup of pulp. Add spices.
Put kettle on a medium high heat stirring constantly. It is ready when it mounds on spoon and the surface has a sheen on it.
Hot pack in to clean hot jars put lids on and water bath for 5 min.

Thank you wiLl try it

 

[HillsideFarmHawaii.com]

We'd generally put a bushel of cut in half apples in the 'big pan'. Not sure of the size, but it was a really big soup pot maybe four or five gallons? Add a little water and steam cook the apples to soft. Then they'd be run through a ricer to make applesauce. About a case of that would be canned up as pints or if we had enough apples, then quarts. The rest would be put in a big flat pan or two and put into a slow oven for hours until it had cooked down by about half. Some cinnamon, cloves, nutmeg, occasionally cardamom or other similar spices would be stirred in there and if it wasn't thick enough, baked some more. Then we'd generally put it up in pints.

We had an uncle who kept an apple and peach orchard mostly for his bees, he didn't really do much with the fruit so we had bushels and bushels of fruit each year. There was apple and peach butter since that took up less space in the jars.