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  1. The last few years I have been trying really hard on the homemade front. when I was back home in the states I had a little garden I worked on with my mom. I also started learning about the art of canning.
I was given this amazing apple butter recipe which is simply addictive. I could, and sometimes did, go through a jar of this in 2 days. My mom’s friend taught me how to make it. And now I’m sharing the wealth.

This recipe makes a rich, dark, spicy-sweet Pennsylvania Dutch style apple butter.  You won’t find apple butter like this in a grocery store!
-3 quarts unsweetened applesauce
-4 c sugar
-2 c brown sugar
-1/3  c apple cider
-½ tsp nutmeg
-¼ tsp allspice
-¾ tsp ground cloves
-1 T cinnamon
 
Combine the applesauce, sugars, and cider in the crockpot.  Cover and cook low for 3 hours.  Add the spices and cook on low, covered, for 3 more hours.  Uncover and continue cooking on low for 1-3 hours or until sufficiently thickened.  Ladle the hot apple butter into ½ pint or pint size canning jars and process in boiling water bath for 10 minutes.  This recipe makes about 6 pints of apple butter.

    The last few years I have been trying really hard on the homemade front. when I was back home in the states I had a little garden I worked on with my mom. I also started learning about the art of canning.

    I was given this amazing apple butter recipe which is simply addictive. I could, and sometimes did, go through a jar of this in 2 days. My mom’s friend taught me how to make it. And now I’m sharing the wealth.

    This recipe makes a rich, dark, spicy-sweet Pennsylvania Dutch style apple butter.  You won’t find apple butter like this in a grocery store!

    -3 quarts unsweetened applesauce

    -4 c sugar

    -2 c brown sugar

    -1/3  c apple cider

    -½ tsp nutmeg

    -¼ tsp allspice

    -¾ tsp ground cloves

    -1 T cinnamon

     

    Combine the applesauce, sugars, and cider in the crockpot.  Cover and cook low for 3 hours.  Add the spices and cook on low, covered, for 3 more hours.  Uncover and continue cooking on low for 1-3 hours or until sufficiently thickened.  Ladle the hot apple butter into ½ pint or pint size canning jars and process in boiling water bath for 10 minutes.  This recipe makes about 6 pints of apple butter.

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Melani Sub Rosa © by Rafael Martin