Chai apple butter recipe
I hate typing recipes. But I love Liz and Erica- so the fact that I am posting this should say a lot.
I mentioned my chai apple butter in a previous post. Here's the recipe it's from Canning and Preserving: All you need to know to make Jams, Jellies, Pickles Chutneys and More by Ashley English from a series on "Homemade Living." It's a pretty basic canning book but the recipes in it are very good. I think I had already read too much about canning for it to be super helpful because it is an introduction, but as I said, the recipes are stellar.
The book recommends several varieties of apples. Just use what you have; if you don't have any buy what you like then use them. The amounts yeild 4 half-pints. I tripled it and then I didn't count the jars. It was a lot though :)
5 pounds cooking apples
2 Cups granulated sugar
2 teaspoons ground cinnamon
1/2 Teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (I USED CARDAMOM!) so remove the ginger and instead use
1 teaspoon ground cardamom
The book also recommends peeling and coring the apples. I am lazy about that stuff so instead cut the apples into 6ths or so and then put them in a pot with 2 cups of water and boiled then until soft (very soft) and then mash them through a ricer. Keep in mind that you need to stir the apples once or twice and that they won't take much longer then 10-15 minutes to cook (maybe 20 I wasn't counting). Discard seeds, stems and peels and save all the applesauce that comes through the ricer.
Return the apple puree to the pot you cooked the apples in, add sugar and spices, and bring to gentle boil over medium heat. Reduce the head to low and simmer for 25-30 minutes. Stir often to prevent sticking. Remove from heat. The apple butter should darken as it cooks.
While the apple butter cooks, sterilize four half-pint mason jars, lids, and screw rings. Fill a canner or a large stockpot with water, and set over medium-high heat. Bring just to the boiling point. Place the lids in a small saucepan, fill with water, bring to a boil, turn off the head, and set the pan aside.
Place the hat jars on top of kitchencloth (I always use a place mat) on the counter. With help of a canning funnel, ladle apple butter into the jars, reserving 1/4 inch head space. use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight.
Using a jar lifter, placed the jars into the canner. Process for 10 minutes in a boiling water bath
I mentioned my chai apple butter in a previous post. Here's the recipe it's from Canning and Preserving: All you need to know to make Jams, Jellies, Pickles Chutneys and More by Ashley English from a series on "Homemade Living." It's a pretty basic canning book but the recipes in it are very good. I think I had already read too much about canning for it to be super helpful because it is an introduction, but as I said, the recipes are stellar.
The book recommends several varieties of apples. Just use what you have; if you don't have any buy what you like then use them. The amounts yeild 4 half-pints. I tripled it and then I didn't count the jars. It was a lot though :)
5 pounds cooking apples
2 Cups granulated sugar
2 teaspoons ground cinnamon
1/2 Teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (I USED CARDAMOM!) so remove the ginger and instead use
1 teaspoon ground cardamom
The book also recommends peeling and coring the apples. I am lazy about that stuff so instead cut the apples into 6ths or so and then put them in a pot with 2 cups of water and boiled then until soft (very soft) and then mash them through a ricer. Keep in mind that you need to stir the apples once or twice and that they won't take much longer then 10-15 minutes to cook (maybe 20 I wasn't counting). Discard seeds, stems and peels and save all the applesauce that comes through the ricer.
Return the apple puree to the pot you cooked the apples in, add sugar and spices, and bring to gentle boil over medium heat. Reduce the head to low and simmer for 25-30 minutes. Stir often to prevent sticking. Remove from heat. The apple butter should darken as it cooks.
While the apple butter cooks, sterilize four half-pint mason jars, lids, and screw rings. Fill a canner or a large stockpot with water, and set over medium-high heat. Bring just to the boiling point. Place the lids in a small saucepan, fill with water, bring to a boil, turn off the head, and set the pan aside.
Place the hat jars on top of kitchencloth (I always use a place mat) on the counter. With help of a canning funnel, ladle apple butter into the jars, reserving 1/4 inch head space. use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight.
Using a jar lifter, placed the jars into the canner. Process for 10 minutes in a boiling water bath
Hey, a recipe and a shoutout! Think I'll try it this weekend amidst midterm study. Thanks for posting...
ReplyDeleteHooray! You're wonderful. I made apple butter last week, using a recipe pretty similar to yours (though the idea of cardamom is inspired!) - but I just couldn't get the texture of apple butter I remember and love. I like it super thick, tart, and spreadable like a really thick jam. Mine came out just like dark, sweet apple sauce. Thoughts?
ReplyDeleteThick---hmmm add some pectin would be my suggestion- or leave the peels in while you cook---apple peels have a ton of natural pectin in them--also you might want to use a super tart apple and put in some lemon juice as you cook it...if tart is what you are going for...
ReplyDeletehmm, maybe that was my problem. I don't have a food mill or ricer, so I peeled and cut my apples prior to cooking. It also came out like a dark sweet applesauce...so I guess next time cook with peels or add extra pectin? I used cortlands and galas.
ReplyDelete