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Butters

Posted: Thu Sep 28, 2006 10:06 am
by reborin
Apple Butter:

A lot like applesauce but add to apples and sugar (or syrup or honey or whatever you use to sweeten):

1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger

Put them into a pot and just cover with water. Mix super well, often, and thoroughly. Heat through until apples are soft. Cool slightly, and puree or push through food mill. Measure pulp and return to pan - add 1/4 cup sugar for every cup of pulp. Bring to a boil and add spices. Continue to cook until about 220F on a candy thermometer. Process as you like.


Pumpkin butter

In a pot, add:

29 oz of pumpkin puree
3/4 can apple nectar or juice
2 tsp ground ginger
1/2 tsp ground cloves
1.5 c sugar (white works best, but you can easily mix it up here)
2 tsp ground cinnamon
1 tsp ground nutmeg

Bring mixture to a boil. Reduce heat and cook about 30 min, until thickened. Stir frequently.

Process as you like.

Posted: Thu Sep 28, 2006 10:08 am
by laura
sweet
thxs Andy

question on pumpkin puree, i'm a pumpkin virgin
so do you use a real pumpkin?
i'm used to the can pumpkin stuff
if real pumpkin, what do you do just scoop stuff out?

Posted: Thu Sep 28, 2006 10:32 am
by pixiexto
YUM!!!! Thanks Andy, the Queen o' Fruit Butter! :queen

Posted: Thu Sep 28, 2006 1:40 pm
by reborin
laura wrote:sweet
thxs Andy

question on pumpkin puree, i'm a pumpkin virgin
so do you use a real pumpkin?
i'm used to the can pumpkin stuff
if real pumpkin, what do you do just scoop stuff out?


I used canned organic pumpkin. If you use a real pumpkin, bake it in the oven (cut it, clean it, bake at about 300 for 30ish min. till soft). Then scrape it out. There are 'pie' pumpkins (service pumpkins) in the grocery store. It's not hard, and might taste fresher. But the cans are quick and easy and keep organic pumpkin canning farmers in business. Along the same lines as suicidal yeasties. :lol