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Farm Kitchen:  Why is my apple butter the wrong color?  |
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rosarita78
True Blue Farmgirl
206 Posts
Reina
Drought ridden High Plains
New Mexico
USA
206 Posts |
 Posted - Aug 24 2012 : 5:04:09 PM
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| My apple butter is always a blondish color. I bake my apples, put them in a food processor, then on the stove to cook with cinnamon, ginger, clove, allspice, lemon juice, and the sugar. It always tastes wonderful (which is always a good thing) but it's never that nice redish/brown color. What am I doing different????? |
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Roxy7
True Blue Farmgirl
1083 Posts
Robin
Denver
CO
USA
1083 Posts |
Posted - Aug 24 2012 : 7:43:55 PM
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is the lemon juice keeping them light?
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rosarita78
True Blue Farmgirl
206 Posts
Reina
Drought ridden High Plains
New Mexico
USA
206 Posts |
Posted - Aug 24 2012 : 7:46:01 PM
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I wondered that myself. I guess that is probably it. Most other recipes I've seen call for lemon juice or vinegar.
Reina
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Aug 24 2012 : 8:07:33 PM
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| are you using brown sugar or white sugar? |
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windypines
True Blue Farmgirl
4458 Posts
Michele
Bruce
Wisconsin
USA
4458 Posts |
Posted - Aug 25 2012 : 04:33:40 AM
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Could be the apples you are using? Have you tried different varieties? I cook mine in the oven, not sure if that makes a difference or not.
Michele |
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rosarita78
True Blue Farmgirl
206 Posts
Reina
Drought ridden High Plains
New Mexico
USA
206 Posts |
Posted - Aug 25 2012 : 06:06:22 AM
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I use white sugar. And the apples I got were an awesome find. I happen to run across a tree that was full of apples that no body wanted to I took about half a bushel or so. They were very nice tart green apples with white spots. I usually use the green apples but I have used the red delicious because they were on sale. And I do cook them in the over too. I have in the past used brown sugar because I like the taste. Am I not cooking it long enough?
Reina
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ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter
13764 Posts
CeeJay (CJ)
Dolores
Colorado
USA
13764 Posts |
Posted - Aug 25 2012 : 06:34:54 AM
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I've actually never had blonde apple butter myself, but I've never thought about the color. I use Rome Beauties, Jonathan or Winesap apples or a combination of them all. They all have rich red peels and I don't peel them, I just cook in a pressure cooker and then run it all through a ricer to get the pulp. Add lots of yummy spices and brown sugar (I don't use lemon juice) and cook long and slow in the oven. It comes out a nice, rice caramel-y brown and it is yummy.
I do the same for my applesauce except after running through the ricer, adding spices and a bit of sugar it doesn't get any further cooking. I don't peel them because I like the nutrients from the peel and the color it adds. My applesauce is typically a pink color.
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
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from my hubby - www.aspenforge.blogspot.com |
Edited by - ceejay48 on Aug 25 2012 06:35:37 AM |
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Aug 25 2012 : 07:10:51 AM
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I always do mine in the crockpot & let them cook about 10hrs. I use 1/2 brown sugar & 1/2 white sugar & lemon juice too with my spices. Sorry, I guess i am no help either. Thought maybe it was the sugar, but not sure. As long as it tastes good, I guess it could be purple! LOL
Beth |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Aug 30 2012 : 1:19:00 PM
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I do the same as Hoosiermom. I do however add a pinch of baking cocoa powder to mine. I got that tip from an elderly lady at the store when I was buying canning jars. It works great and gives it such a rich color (I cannot taste cocoa either). Maybe that in addition to cooking in the crockpot all day helps darken the butter.
If that doesn't work I would have check on the varieties of apples.
here is the recipe I use:
Crock Pot Apple Butter
Wash and cook apples in large pot after removing stem and blossom ends, When tender and cooled, push through sieve or food mill.
8 Cups Applesauce
4 Cups Sugar (2-white/2 lt. brown)
½ cup apple cider or cider vinegar
2-teaspoons cinnamon
1-teaspoon ground cloves
A pinch of baking cocoa
Place all ingredients in crock-pot. Cook on low 10-12 hours. Make sure steam escapes when it starts boiling. Stir occasionally. Pour into sterilized jars and seal.
Yield: 4-6 pints
*You may need to adjust cooking time for desired thickness:)
**I have made this with the cider vinegar and it comes out good, but if the jars aren’t going to be used in a year or more, the flavor tends to sharpen.
By His Grace, For His Glory
~Sharon
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Littleredd
True Blue Farmgirl
174 Posts
Patty
Norwich
NY
USA
174 Posts |
Posted - Sep 01 2012 : 8:23:22 PM
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The acid in the lemon juice keeps the apples from turning a true brown. Try it out by slicing an apple in half. Douse one half with lemon juice and the other side leave plain. In a few hours you'll see what I mean. I don't use lemon juice in mine and it's always a rich deep brown.
"Come to the cliff, " He said. "We are afraid," they said. "Come to the cliff," He said. They came. He pushed them. And they flew.
The Fearless Farmgirl
www.fearlessfarmgirl.blogspot.com
https://twitter.com/#!/Fearlessfarmgrl
Farmgirl Sister #2106 |
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Farm Kitchen: Why is my apple butter the wrong color? |
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Why is my apple butter the wrong color?
