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Apple Butter

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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    Posted: 11 January 2012 at 09:20
From SQWIB @ - i definitely plan to try a traditional version of this (no jalapeno) in the near future.
SQWIB meets Bette Crocker Apple Butter


24-30 Granny Smith or other cooking apples, peeled and cut into fourths I used winesaps and Golden Delicious
3 to 3-1/2 cups packed brown sugar
1 cup apple juice
2 tablespoon ground cinnamon
2 tablespoon lemon juice
2 teaspoon ground allspice (watch the allspice)
2 teaspoon ground nutmeg
1 teaspoon ground cloves

2 red jalapenos, for a split batch test.

see step by step photos

All the ingredients ready to go.

This apple corer slicer is awesome.

Here are all the dry ingredients measured out and ready for the Dutch Oven.

Ingredients are thrown on top including the apple juice and the lemon juice then placed in the reverse flow by 10:30 am

First stir after a few hours. It's amazing how good it smells already.

Several hours later.

A few more hours later,

Cheating with a mixer

Trying a batch with some red jalapenos, no seeds or veins.

6:00 pm finished

Canned by 7:00pm - The rest will go in the refrigerator to munch on the next few weeks.

A couple of pictures of the apple butter being served hot.

The last few days I have been eating the apple butter on everything.

Graham Crackers...

Homemade Apple pie...

Saltines with cream cheese...

Last but not least...Half Bagel with cream cheese and apple butter and half bagel with butter and apple butter...

Thoughts, I am an apple butter addict I LOVE going to local farms and purchasing their home made apple butter and figured this year I would make my own, I searched the internet and picked the first recipe I saw by Bette Crocker and figured I would add a twist by smoking the apple butter.

..aaah, just the smell of it cooking makes my mouth water, this was pretty good for my first time.

I think I may do two batches next time and not mix the apples, probably wine-saps and a batch of golden delicious or granny smiths.

The apple butter had a little kick to it which was nice.

I "canned" a few for Friends and Family in a hot bath and should it should keep at room temperature for storage. The rest went into an empty apple sauce container.

After a 24 hour rest in the refrigerator it mellowed a bit so I tried a few tablespoons on wheat toast with butter and wheat toast with cream cheese, man... this stuff is simply amazing.

That's all I had for dinner last night was apple butter on toast.

I did not leave the lid off much to try and acquire some of the smoke flavor, because I was afraid of ruining the whole batch, you can barely smell any smoke flavor and can not taste the smoke at all, next batch I will leave the lid off for an hour or so halfway through the cook when it starts getting that soupy consistency.

The apple butter holds up well, it does not separate or get runny when it sits.

The jalapeno batch was awful, the problem was that the smaller dutch oven I had was a little oily inside and the oil flavor permeated into the apple butter, I had to toss it.
I probably would have kept it if I didn't have the original batch to compare it too!
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