Grandma’s Old Fashion Jelly, Jam, Marmalade, Fruit Butter and Conserves recipes are now available.

We are proud to announce the our next book is ready for your reading and cooking pleasure…Grandma’s Old Fashion Jelly and Jam Recipes, vol.1. Most of these recipes are from the early 1900’s and I know they taste just as good today and they did then…maybe even better because of our appreciation for the finer things in life as we grow older.

One of the recipes you’ll find in Grandma’s Old Fashion Recipes…Jelly, Jam, Marmalade, Fruit Butter and Conserves, is this recipe for Apple Butter.

Apples are very often made into butter, but for this purpose sour apples that will cook soft should be selected. If the procedure explained in the accompanying recipe is followed, very good results may be expected.

APPLE BUTTER

• 4 qt. apples
• 8 qt. cider
• 1 lb. sugar
• 3tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. allspice

Peel the apples and quarter them. Boil the cider until it is reduced by half. Add the apples to the cider, and cook slowly for about 3 hours, or until they are mushy, stirring constantly with a wooden spoon to prevent the apples from sticking to the bottom of the saucepan. At the end of this time, the mixture should be thick and smooth and dark in color. If it gets too thick, more cider can be added. About 1 hour before the cooking is completed, add the sugar and the spices. Even greater care must be exercised from this time on to prevent scorching. If, after cooking 3 hours, the mixture is not sufficiently thick, continue to cook until more of the moisture is evaporated. Have hot sterilized glasses or crocks ready, fill them with the butter, cool, and seal.
I sure hope you enjoy this delicious Apple Butter and the rest of Grandma’s Old Fashion Jelly and Jam Recipes in this book.

Flo

Filed under: Conserves, Fresh Foods, Fruit Butter, Grandmother's Recipes, Jam, Jelly, Marmalade, Organic food recipes, Preserves on June 24th, 2008