Fruit Butters
1. Apple Butter
- 12-15 pounds tart cooking apples
- 1 cup of apple cider vinegar
- 8 cups of sugar
- 4 teaspoons of ground cinnamon
- Water
Method
- Wash, core and slice apples.
- Put in pot or kettle and add just a little water.
- Cook until apples are soft, adding water as needed to keep from scorching.
- Press pulp through a fine sieve; discard seeds and skins.
- Measure 16 cups of pulp and place in clean pot.
- Add the apple cider vinegar, 8 sugar and ground cinnamon.
- Cook uncovered on low heat until it boils.
- Continue cooking for about 1 and a half hour, stirring frequently.
- Pour into sterile pint jars leaving 1/2 inch of head space.
- Wipe rims, screw on lids and rings
- Process in boiling water bath for 10 minutes.
2. Peach Butter
- 12 pounds peaches
- 6 cups sugar
- 2 tsp nutmeg
- 2 tsp ground cinnamon
Method
- Scald, peel, and pit peaches.
- Cook to a pulp using as little water as possible.
- Press through a sieve.
- Measure pulp, and put it in a clean pot.
- Add 1/2 cup sugar for each cup of pulp.
- Cook until thick and clear.
- For every three cups of pulp measured above, add 1/2 teaspoon each of ground nutmeg and ground cinnamon.
- Pour into sterile pint or quart jars, leaving 1/2 inch of head space.
- Wipe rims, screw on lids and rings
- Process in boiling water bath for 10 minutes.