Have bookmarked this Apple Butter recipe since Wendy's posted it in her blog [here] in July 2012 and just managed to find the time to do it recently. Nice jam and easy to make too. Thanks to Wendy for sharing it.
Ingredients
[makes about 2 bottles x 500 gm]
[original recipe from Table for 2....or more]
"Stage 1 Cooking
1kg green apples (Granny Smith)
1/3 cup apple cider vinegar (Original recipe was about 1/2 cup)
1 cup water
Cut apples into large chunks. Put everything into a pot. Pour in apple cider vinegar and water. Bring to a boil and lower to a simmer for 20 minutes. Apples will be soft. Press apple pieces through a sieve and discard the skin. Press the pulp (and all liquids in pot) through the sieve and discard the final remains. Measure puree and calculate the sugar needed
Ratio is: 1 cup puree (250ml): ½ cup sugar (100gm) Mine is 3 cups puree (750ml) : 1.5 cups sugar (300gm)
Stage 2 Cooking
300gm sugar
2 pcs 2 inch cinnamon stick
Few cloves (I didn’t put)
1 heaped tsp lemon zest
2 Tbsp lemon juice
Place a saucer into the freezer. Pour puree into a pot, put in everything and cook on medium low until thick. To test, place a little bit of the cooked puree onto cold saucer, it should form a blob, and not spread out. Pour hot apple butter into sterilized jars with one cinnamon stick in each jar. Place the cap on and let it cool down. It the safety seal goes down, it is properly sealed. If not, just keep it in the fridge, chilled all the time.
Makes approximately 2 bottles"
1kg green apples (Granny Smith)
1/3 cup apple cider vinegar (Original recipe was about 1/2 cup)
1 cup water
Cut apples into large chunks. Put everything into a pot. Pour in apple cider vinegar and water. Bring to a boil and lower to a simmer for 20 minutes. Apples will be soft. Press apple pieces through a sieve and discard the skin. Press the pulp (and all liquids in pot) through the sieve and discard the final remains. Measure puree and calculate the sugar needed
Ratio is: 1 cup puree (250ml): ½ cup sugar (100gm) Mine is 3 cups puree (750ml) : 1.5 cups sugar (300gm)
Stage 2 Cooking
300gm sugar
2 pcs 2 inch cinnamon stick
Few cloves (I didn’t put)
1 heaped tsp lemon zest
2 Tbsp lemon juice
Place a saucer into the freezer. Pour puree into a pot, put in everything and cook on medium low until thick. To test, place a little bit of the cooked puree onto cold saucer, it should form a blob, and not spread out. Pour hot apple butter into sterilized jars with one cinnamon stick in each jar. Place the cap on and let it cool down. It the safety seal goes down, it is properly sealed. If not, just keep it in the fridge, chilled all the time.
Makes approximately 2 bottles"
4 comments:
This jam must be very nice with toast and butter.
homemade is still the best!
H Phong Hong, if you're making bread soon, then you may need this jam too. More work lol.
Hi Alice, sometimes I do buy jam from the store but I prefer homemade whenever possible because the jam consistency is slightly different.
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