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| Recipe: Apple Butter |
Servings: 45
Preparation Time: 25 min.
Cooking Time: 15 min.
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| Ingredients: |
- 2 Lbs. mediumapples\cooked
- 4 cup sugar
- 2 tsp. cinnamon
- 1/4 tsp. cloves
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| Cooking Directions: |
To Prepare Pulp: Wash apples. Core, peel, and quarter apples. Combine apples and 2 cup water in a large saucepot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquify. Measure 2 quart apple pulp.
To Make Butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 0-1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Note: If butter becomes too thick, add water or apple juice for desired consistency. Yield: About 3 pints.
Courtesy: Homestead Harvest |
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| Per Serving:
calories 90, fat 0.3g, calories from fat 3%, protein 0.1g, cholesterol 0.0mg, dietary fiber 1.0g
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| Nutrients |
Exchanges |
| Calories |
90 |
Milk Exchanges |
0.0 |
| Protein |
0.1g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
23.3g |
Fruit Exchanges |
0.4 |
| Dietary Fiber |
1.0g |
Bread Exchanges |
0.0 |
| Sugar |
22.1g |
Other Carbohydrates/Sugar Exchanges |
1.1 |
| Fat Total |
0.3g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.2g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.1g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
0.0g |
| % Calories from Fat |
3% |
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| Cholesterol |
0.0mg |
| Sodium |
0.6mg |
| Vitamins |
Minerals |
| Vitamin A |
1.6IU |
Calcium |
3.5mg |
| Thiamin (B1) |
0.1mg |
Copper |
0.2mg |
| Riboflavin (B2) |
0.1mg |
Iron |
0.2mg |
| Niacin (B3) |
0.4mg |
Magnesium |
1.3mg |
| Vitamin B6 |
0.2mg |
Manganese |
0.2mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
3.7mg |
| Vitamin C |
0.1mg |
Potassium |
36.5mg |
| Vitamin E |
0.1IU |
Selenium |
0.1mcg |
| Folate |
0.3mcg |
Sodium |
0.6mg |
| Pantothenic Acid |
0.2mg |
Zinc |
0.2mg |
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