campbell@acsu.buffalo.edu (roger campbell) (10/17/90)
In article <1990Oct10.220307.26394@mthvax.cs.miami.edu> IO80214@MAINE.BITNET (Douglas Howell) writes: > I'd like to find recipes for these three recipes. > As to the apple butter; my sister would like to make it, but none > of her cookbooks have it. A recipe on how to make apple butter > would be much appreciated. Here's a recipe for apple butter, as found in "Joy of Cooking" For best results use Jonathan, Winesap, Wealthy or other well-flavored cooking varieties. Wash, remove the stems, and quarter: 4 lb. apples Cook slowly until soft in: 2cups water, cider or cider vinegar Put fruit through a fine strainer. Add to each cup of pulp: 1/2 cup white or brown sugar Add: 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice (Grated lemon rind and juice is optional) Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars. Roger Campbell State Univ. of New York at Buffalo BITNET: CAMPBELL@UBVM INTERNET: campbell@acsu.buffalo.edu