| T O P I C R E V I E W |
| frolicnfibers |
Posted - Sep 05 2008 : 6:18:42 PM
A couple of years ago, a friend of mine told me how to make apple butter, by just putting the apples and water in a pan and cooking the heck out of them....but I don't remember the rest of the recipe? I know it did not involve straining the applebutter. Does anyone else know an easy recipe??
Diana
Please come visit my animals and my Etsy store on my new blog!
http://www.frolicnfibers.blogspot.com |
| 18 L A T E S T R E P L I E S (Newest First) |
| San |
Posted - Oct 03 2008 : 10:01:51 AM
Thanks, Lisamarie, I appreciate the input. I'll let you know if I find anything else. |
| soapmommy60543 |
Posted - Oct 03 2008 : 05:45:39 AM
It wasn't salt water it was lemon water. The Vitamin C in lemons keeps the fruit (any fruit really) from browning. You'll see aproduct called Fruit Fresh. It's ascorbic acid, which is really just vitamin C. Also, I do apple and pumpkin butter, too. I let mine run in the crockpot overnight (no lid) on high to cook, then do the canning in the morning. I run my jars and rings through the dishwasher while my canner comes up to a boil. I also hand wash my lids, then set them in my small crockpot that I fill with hot water (that boils in my tea kettle while I wash the lids). I can keep the little guy on high and my lids are always ready to go, especially when I have lots of canning to do.
I use
6-8 c. puree (apple, pumpkin, pear, or peach)
@1-2 c. apple juice or cider
3 c sugar (I like mine really sweet to offset the spices)
1 T cinnamon
1 t nutmeg
1 t cloves
1/2 t ginger
You can also substitute either apple pie spice or pumpkin pie spice for the spices depending on which version you are making.
Can following the directions above. You can also use maple syrup. You can also do it with applesauce (unsweetened) straight from a jar.
That caramel apple butter sounds really good!!! My son and I made candy apple jelly a few years ago with apple juice and red hots - it was so delicious and pretty, too, and he was so proud to tell people he's the champion jelly maker in our house (you should have seen his little face!). He's also my champion bread kneader and pie crust roller. And I'll tell you, nothing tastes better on fresh warm bread than fresh homemade fruit butter!
Best of luck!
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| lisamarie508 |
Posted - Oct 03 2008 : 05:28:29 AM
Or maybe she used cranberries like in the recipe at the link below. I told you I was intrigued and just had to look for it! I'm not a big cranberry fan, so I probably won't try it. But I'd be interested in hearing what you think if you try it.
http://www.recipezaar.com/13369
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| lisamarie508 |
Posted - Oct 03 2008 : 05:24:10 AM
I've only seen and made brown apple butter. The only way I can think of to make it lighter in color is if you soak the apples in a light salt water solution to prevent browning (it would take too much lemon juice) before running them through the blender. But the only way I can think of to make it pink is if you added a drop or two of food coloring. Unless your grandma had those apples that are pink on the inside (I can't remember the variety name) and soaked them in the salt water to retain the color - maybe? Sorry, I can't be more help, Sandy, as I've never heard of pink apple butter. But I'm intrigued!
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| San |
Posted - Oct 02 2008 : 8:17:28 PM
Years ago, my grandmother made pink apple butter.Mine always came out brownish. I'd like to make it more appealing. Does anyone know how? |
| dutchy |
Posted - Sep 08 2008 : 11:49:23 AM
YUMMO!! I love caramels too, lol!! Might be hard to resist eating them BEFORE adding them to the butter lol. Might try this with a small part. yippee, love new recipes!!
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG
|
| prairielandherbs |
Posted - Sep 08 2008 : 11:47:20 AM
Yes Ma'am! The kind you'd buy to make caramel apples with! in the candy aisle of any grocery store (Well here anyway!). Unwrapping them is the hardest part - I usually have to restrain myself from eating too many. haha.
i dont' have a real recipe for this. I just make apple butter but leave it on the tart side, and add caramels at the end to get to the desired sweetness. It really adds a nice depth of flavor. |
| dutchy |
Posted - Sep 08 2008 : 11:35:03 AM
Maggie, are those the regular, eatable caramels?? I mean the chunky ones LOL!! The ones you buy in a candy store, to make it more clear, double lol!!
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG
|
| prairielandherbs |
Posted - Sep 08 2008 : 11:32:49 AM
I have done pumpkin butter before, it's FANTASTIC! If you want to make it extra fancy, leave some of the pumpkin sorta chunky, puree the rest, then add a bit of candied ginger, some pecans, and dried cranberries at the end. OMG it's great. I love it over brie.
I'm going to do 2 versions of apple butter this year I think. Or, I may combine them into one. I want to make some caramel apple butter ( you add caramels at the end), and I found another recipe where you add a cup of brandy, to make brandied apple butter. :) |
| lisamarie508 |
Posted - Sep 08 2008 : 03:27:51 AM
I never even thought of pumpkin butter, Jenn. $15 a jar seems awfully steep for something that is readily available. I'm not sure if this recipe would work as is. It might need some tweaking. Like using something other than apple juice/cider when pureeing in the blender, if you even need extra liquid for it. Hmmm, I just had to look and see if there was even a recipe on line for it. And guess what? Here it is:
http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx
It does use apple juice plus ginger. Give it a shot and let me know how it goes.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| La Patite Ferme |
Posted - Sep 07 2008 : 9:07:27 PM
Lisa, Can you use this recipe for pumpkin butter? William Sonoma had a great swirl cake with pumkin butter and a crunchy topping in their stores last year, but OMG the pumpkin butter was $15.00 a jar. |
| lisamarie508 |
Posted - Sep 07 2008 : 1:05:34 PM
Well, have fun with it, Marian!
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| dutchy |
Posted - Sep 07 2008 : 11:48:59 AM
OKé, thank you!! I received quite a batch of both, so sweet of these people. They have lots of fruit in their yard, and make most of their own jam, wine etc. So I also received a jar of homemade pear jam and drank a glass of yummy sweet cherry wine, lol.
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG
|
| lisamarie508 |
Posted - Sep 07 2008 : 10:04:36 AM
Either sweet or sour. Sweet apples probably won't require as much sugar and if the apples are super-sour you might need a little more. Taste-testing while it's cooking will help you make that determination. Most of the apples I use are from trees that were planted around our town that are really quite old and nobody cares to deal with because the apples are small. Some of the apples are sweet and good for eating, but most are sour. I don't really pay much attention to separating them. They all go into the same big batch of apple butter or applesauce.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| dutchy |
Posted - Sep 07 2008 : 07:34:39 AM
What apples can you use best for this? I have received quite a few pounds of apples today, from a sweet church member. They are sweet and also got sour apples. WHAT can I use best?
I love Apple Butter, got a jar last year Sept, when I visited the USA :D
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG
|
| lisamarie508 |
Posted - Sep 07 2008 : 07:15:34 AM
Let me know how you like it!
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| frolicnfibers |
Posted - Sep 06 2008 : 07:01:51 AM
Thanks so much Lisamarie! I'll try it today...my apples are way ripe!
Diana
Please come visit my animals and my Etsy store on my new blog!
http://www.frolicnfibers.blogspot.com |
| lisamarie508 |
Posted - Sep 06 2008 : 06:38:16 AM
I core the apples and slice them into chunks (leave the skin on), run them through the blender with apple juice. Specific recipe:
4lbs apples
1c cider or apple juice
2c sugar
1tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
Wash and core apples; cut in eighths. Put 1/3 cup cider/juice and 5 or 6 pieces of apple into blender. Puree until smooth. Add apple pieces until container is filled. Empty into pot and repeat with remaining cider/juice and apples. Add sugar and spices to pureed apples. Cook over low heat about 45 minutes, stirring occasionally. Pour at once into sterilized jars, leaving 1/4 inch head space and seal. Process 10 minutes in boiling water bath. If a smoother butter is desired, cook 30 minutes, then process in blender again and cook an additional 20 minutes. Yield: about 3 pints.
I prefer the smoother kind and run it through the blender the second time.
Also, if you double or triple the recipe, you'll actually have to cook it longer as, of course, it takes longer to heat up more volume.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
