Apple Butter

from The Fannie Farmer Cookbook, Eleventh Edition

We've used Fannie Farmer's recipes to make apple butter for many years, but I've hadn't written down what we do. Hereís what we did (as I remember) October 23, 2011.

We cooked two large pots of apples. Each pot contained (this part is from Fannie Farmerís Spice Apple Jelly recipe):

8 pounds of Rome apples, cut up
2 sticks cinnamon
2 teaspoons whole allspice
1 teaspoons whole cloves
1 cup cider vinegar
3 cups water

When cooked, we smashed it through a sieve (we used a Foley food mill), discarding the spices, and measured the pulp. We had 12 cups of pulp from each pot. The recipe (Fannie Farmerís Apple Butter recipe) says to add 1/2 cup sugar for each cup of pulp so, for each pot, we added:

6 cups sugar
A scant 1/4 teaspoon salt
4 teaspoons ground cinnamon
2 teaspoons ground clove
1 teaspoon ground allspice
2 lemons (grated rind and juice)

We cooked it up in two pots -- a stock pot and a soup pot that is slightly smaller than canning kettle. It cooked up a little faster in the soup pot with the wider top. The part in the stock pot also boiled up a bit more.

We washed the jars and brought them to a boil in canning kettles. And we put a thin coat of paraffin on the surface of the apple butter.

We put up 16 pints and had a small amount more.

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