Text 15782, 83 rader
Skriven 2007-05-21 09:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Apple Butter
====================
On 04-28-07 JOAN MACDIARMID Scribbled to GLEN JAMIESON about TRAVELS 922 

JM> CS> Toast with a little butter and grape jelly of apple butter
JM> CS> (apple butter more north USA) would be the standard.

JM> GJ> Grape jelly and apple butter are toppings I have never tried, or
JM> GJ> even seen sold here.

JM> Nonsense. If you guys didn't reserve "jelly"
JM> for what we call gelatins, you would realize
JM> a grape jelly was essentially a preserve of
JM> clarified grape juice like jam but filtered
JM> to remove skins and most pulp. Clear, purple
JM> and sweet. You had plenty of other jams and
JM> preserves for the same purpose in your kitchen.
JM> I can't give guidance on apple butter, though.
JM> That's not in my cultural heritage and it is
JM> less commercialized.

That's a shame. Because apple butter is really good stuff. And very easy 
to make.

MMMMM----- Meal Master Recipe

      Title: Apple Butter
 Categories: Fruit, Condiments, Preserves
      Yield: 4 Pints

      5 lb Medium size tart apples; 
           -Macintosh are nice
      4 c  Apple juice or cider
      2 ts Ground cinnamon
    3/4 ts Ground allspice
    1/4 ts Ground cloves
      2 c  Sugar

  Apple Butter is an American Classic. It is a lovely spread for bread, 
  crackers and as a dip for fruits. Nothing tastes better than a slice 
  of piping hot bread, fresh from the bread maker, spread with a heavy 
  covering of Apple Butter.

  Wash, core and quarter apples. It is not necessary to peel the apples.
  Place the apples in a large kettle or Dutch oven along with the juice 
  or cider. Bring to a boil then cover the mixture and simmer for about 
  30 minutes, making sure to stir occasionally to prevent sticking. Now 
  press the mixture through a sieve or a food mill. Return about 10 cups 
  back to the Dutch Oven. Stir in sugar, and spices (and everything 
  nice). Bring to a boil and then reduce heat yet again. Leave uncovered 
  and over very low heat cook for about one and a half hours until 
  mixture is very thick. Be sure to stir periodically and frequently to 
  prevent burning on the bottom.

  Here is the canning part: Spoon apple butter into hot, sterilized  
  canning jars (pint or half-pint do nicely). Leave 1/4 inch head-space. 
  Wipe rims and adjust lids. Place in a boiling-water canner for 5 to 10 
  minutes (5 minutes for half-pints, 10 minutes for full pints from the 
  time the water begins to boil). Carefully take jars from canner and 
  allow them to cool on racks. The result is about 4 pints. So double up 
  on recipe for bigger batches! 

  http://www.preservefood.com/canning

  MM Format by Dave Drum; 21 May 2007

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
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