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Apple Butter
Core and thinly slice apples into a large heavy saucepan. Add apple juice and cook until soft, about 30 minutes. Pour apples into a large sieve and press until all fruit passes through and leaves skin. Discard skin. Repeat process until all apples are sieved. Return pulp to the heavy saucepan and boil gently, stirring frequently, until thick. S tir in sugar, spices, and lemon juice. Cook, stirring over low heat about 1 hour. Pour into sterilized 1/2 pint jars leaving 1/4 inch heqadspace; adjust lids and process in a boiling water bath for 10 minutes after water comes to a boil. You can successfully make half this recipe if desired. Make 8 - 1/2 pints.
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Category: Butter
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Apple Butter 2
The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally.
Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)
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Category: Butter
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Apple Butter in a Crock Pot
Boil applesauce on high heat, then add sugar and vinegar. I hold the cinnamon until last 1/2 hour because I think it evaporates some. Cook on high heat (about 4 hours) until the apple butter is as thick as you want it when you cool and serve.
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Category: Butter
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Apple Butter With Blueberries (Tdn)
Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 quart casserole dish and cover, microwaving on full power until the fruit is very tender, about 10 minutes. Then uncover the let the mixture cool for about 5 minutes.
Combine the fruit mixture (liquids too) and butter in a processor or blender and whiz until pureed, about 5 seconds. Great warm or chilled, especiall on pancakes or sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 cups.
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Category: Butter
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Apple Butter with Port
Pare apples and thinly slice. Combine port with water and bring to boil over high heat. Add apples and simmer uncovered, stirring occasionally for 45 minutes. Add sugar and spices and cook 20 -25 minutes until it resembles applesauce. Prepare 3 pint jars and fill. Set aside to cool and check seals.
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Category: Butter
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Apple Butter oven
The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven(325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butterrequires long, slow cooking. (Can also be made in a crockpot.)
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Category: Butter
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Apple Pear Butter
Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air.
Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill andclose remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,
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Category: Butter
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Apple Plum Butter
Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat. Reduce heat, cover partially and simmer 25 minutes, stirring occasionally. Uncover and cook until fruit is very tender, stirring stirring occasionally (20-30 minutes).
Cool slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food processor) Return puree to pan, add sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (careful, mixture can scorch easily!) Reduce heat and simmer briskly until butter is thick and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year.
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Category: Butter
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Apricot Butter
Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes.
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Category: Butter
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Apricot honey Butter
In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
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Category: Butter
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Avocado Butter
Blend all ingredients till smooth. Keep refrigerated.
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Category: Butter
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Baked Apple Butter
Combine all in 2 quart casserole. bake at 350, stirring occasionally about 2 to 2 1/2 hours or until mixture becomes thick and clear.
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Category: Butter
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Banana Butter
Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ;quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.
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Category: Butter
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Better Than Butter Or Butter You Can Live Wit
Put all ingredients in blender. Blend on low and increase speed until smooth. Pour contents back into cheese container and refrigerate.
There are 7 calories per TABLESPOON, UNMEASURABLE FATS & CHOLESTEROL
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Category: Butter
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Bitters Butter
Mix bitters with softened butter and re-chill. Especially good with carrots, french-cut green beans, brussels sprouts, napa cabbage and baby bok choy.
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Category: Butter
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Blackberry Apple Orange and Juniper Butter
1. Roughly chop the apples, peel and core included. Place in a preserving pan with the blackberries. Peel the skin from the oranges and discard; chop the flesh. Squeeze the juice from the lemons. Add the orange flesh, lemon juice and skins to the pan. Pour over the cranberry juice and add the juniper berries; bring gently to the boil. Continue to boil quite hard for 25 minutes until the fruit is soft and pulpy.
2. Remove the lemon skins and leave to cool; then squeeze the lemon pulp into the mixture and discard the skins. Push all the pulp through a fine nylon sieve and weigh; weigh out three-quarters of this measurement in sugar.
3. Place the pulp and sugar in a pan and dissolve the sugar over a low heat. Increase the heat and bring to the boil. Simmer for about 15 minutes utnil set; stir often, making sure you mix in the scum as this is where the pectin is. When setting point is reached, and not before, skim off and discard the scum, then pot the butter into jars.
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Category: Butter
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Blueberry Orange Butter
In a large saucepan, combine blueberries and orange juice over medium-high heat; bring to a boil. Reduce heat to low; cover and cook 8 to 10 minutes or until fruit is soft. Transfer blueberry mixture to a food processor, process until smooth. Return mixture to saucepan; add remaining ingredients. Bring mixture to a boil over medium-high heat. Reduce heat to medium; stirring constantly, continue to gently boil about 20 to 25 minutes or until fruit mixture is thickened. Allow to cool. Pour into an airtight container and store in refrigerator. Yield about 2 - 1/2 cups fruit butter.
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Category: Butter
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Brandied Peach Butter With Spearmint
Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Remove the mint and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes.
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Category: Butter
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Caramel Spice Apple Butter
Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.
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Category: Butter
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Cashew Butter (Xmas)
With metal blade in food processor add cashews to beaker of processor. Process turning on and off rapidly, until cashews are finely ground. Add butter and salt; process until smooth. Taste and add more salt, if desired; process.
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Category: Butter
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