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Oct 21, 2011 11:20:16 PM Archived Entry: "Fruit butter recipes from "Best of the Best from Kansas Kitchens Cookbook""
I had a request from an English friend for an apple butter recipe, so I thought I'd post it and a few others that sounded interesting from this cookbook, published in 1998.
BAKED APPLE BUTTER from Darlene Hunt of Clearfield Grange
1 gallon apple cider
8-10 peeled apples (core and chop them)
1 T cinnamon
1 t nutmeg
1 t ground cloves
1 t allspice
1/4 t salt
Sugar (to taste)
Put cider and apples in a large saucepan. Bring to a boil. Reduce heat and simmer 20 minutes or until apples are nice and soft. Stir often to prevent scorching. Combine the remaining ingredients and stir into the hot mixture. Blend well. Pour into baking dishes and cover with foil. Bake in 300 degree oven for 1 1/2 hour or until desired thickness. Let cool. Refrigerate.
ORA'S PUMPKIN BUTTER Ora Snyder
4 C pureed pumpkin
1 1/2 lbs brown sugar (wonder if this should be tbs on lbs but think is lbs)
3/4 C lemon juice
2 T lemon peel (grated)
2 T orange peel (grated)
2 t ginger (this will mean dried powdered and not fresh ginger root)
2 t cinnamon
1/2 t allspice
pinch of salt
Combine pumpkin puree and sugar in a large saucepan and cook over medium heat. Stir frequently until sugar is dissolved. Add the remaining ingredients. Allow mixture to come to a boil. Stir constantly. Reduce heat to cook over a very low heat for an hour or until desired consistency, stirring constantly. Pour into hot sterilized jars to within 1/2 inch of top. Adjust lids and tighten with screw on ring bands. You may process jars in boiling water bath canner for 10 minutes or simply store in jars in the refrigerator.
PEACH BUTTER-OH, SO EASY Irene McNish
6 c peaches (good ripe ones)
6 C sugar
Peel peaches. Grind or chop the peaches. Measure into large size pan. Add sugar and stir well. Cook 20 minutes over medium heat. Do not let it stuck to bottom of pan. Can while hot. Cover with paraffin and seal. NOTE: this must be stirred nearly all the time. It sticks to bottom of pan very quickly. It is sure worth the stirring.
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