City Cookhouse Apple Butter

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CITY COOKHOUSE APPLE BUTTER

INGREDIENTS

  • 4 lbs of good cooking apples (C.C. uses Granny Smith, Macintosh, Empire)
  • 1 cup Dark Rum (C.C. likes Captain Morgan’s Tattoo)
  • 2 cups water
  • 2 Cups White Granulated Sugar
  • 2 Cups Brown Sugar
  • 2 Pinches of Salt
  • 2 tablespoons Cinnamon
  • 1 teaspoon ground Cloves
  • 1 teaspoon Allspice
  • 1 Tablespoon of Nutmeg
  • ¼ Cup of Fresh Ground Ginger
  • 1 Stick of Salted Butter

CITY COOKHOUSE USED EQUIPMENT

  • 1 10-quart or larger electric slow cooker
  • Large 8- quart stove-top pot
  • Cheese grater
  • A large (8 cup) measuring cup pourer
  • 4-6 Pint size canning jars

COOKIN’ CITY COOKHOUSE STYLE

Cut the apples into quarters (peeled or not peeled – it depends on your preference).

Place them into a large pot of simmering water and cover them. Cook until the apples are soft, which can take about 25 -40 minutes depending upon the apples.

Once the apples are soft removed them from the heat

Smash the apples with a potato masher or large fork

Add purée to crock pot/slow cooker

Add remaining ingredients, stir and cover

Cook for 4 hours covers

Stir.

Cook for 2 hours uncovered

CANNIN’ CITY COOKHOUSE STYLE

Pour the apple butter into sterilized jars and seal. To seal the jars, place the cans in a deep pan with a warm water bath. Pour boiling water over the cans.

Makes a little more than 4 pint jars

For more canning recipes (Jellies, Jams and Butters) join us for a CCCC (City Cookhouse Canning Class)

This entry was posted in Recipes.

One Response to City Cookhouse Apple Butter

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