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(Preserved Fruit) - (The International Jewish Cook Book)

Boil down any desired quantity of sweet cider in your preserving kettle
to 2/3 the original quantity. Pare, core and slice as many wine apples
as you wish to use. Boil slowly, stirring often with a silver or wooden
spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
from four to five hours; take from the fire, pour all together into a
large crock. Cover and let it stand overnight, then return it to the
preserving kettle and boil down, stirring all the while until it is the
consistency of mush, and of a dark brown color.

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For this excellent apple butter take 5 gallons of cider, 1 bucket of
"Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2
pounds of brown sugar and 1 ounce of allspice. The cider should be
boiled down to one-half the original quantity before adding the
apples, which had been pared and cored. Cider for apple butter was
made from sweet apples usually, but if made from sour apples 4 pounds
of sugar should be used. The apple butter should be stirred
constantly. When cooked sufficiently, the apple butter should look
clear and be thick as marmalade and the cider should not separate from
the apple butter. Frau Schmidt always used "Paradise" apples in
preference to any other variety of apple for apple butter.

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A genuine old-fashioned recipe for apple butter, as "Aunt Sarah" made
it at the farm. A large kettle holding about five gallons was filled
with sweet cider. This cider was boiled down to half the quantity. The
apple butter was cooked over a wood fire, out of doors. The cider was
usually boiled down the day before making the apple butter, as the
whole process was quite a lengthy one. Fill the kettle holding the
cider with apples, which should have been pared and cored the night
before at what country folks call an "apple bee," the neighbors
assisting to expedite the work. The apples should be put on to cook as
early in the morning as possible and cooked slowly over not too hot a
fire, being stirred constantly with a long-handled "stirrer" with
small perforated piece of wood on one end. There is great danger of
the apple butter burning if not carefully watched and constantly
stirred. An extra pot of boiling cider was kept near, to add to the
apple butter as the cider boiled away. If cooked slowly, a whole day
or longer will be consumed in cooking. When the apple butter had
almost finished cooking, about the last hour, sweeten to taste with
sugar (brown sugar was frequently used). Spices destroy the true apple
flavor, although Aunt Sarah used sassafras root, dug from the near-by
woods, for flavoring her apple butter, and it was unexcelled. The
apple butter, when cooked sufficiently, should be a dark rich color,
and thick like marmalade, and the cider should not separate from it
when a small quantity is tested on a saucer. An old recipe at the farm
called for 32 gallons of cider to 8 buckets of cider apples, and to 40
gallons of apple butter 50 pounds of sugar were used. Pour the apple
butter in small crocks used for this purpose. Cover the top of crocks
with paper, place in dry, cool store-room, and the apple butter will
keep several years. In olden times sweet apples were used for apple
butter, boiled in sweet cider, then no sugar was necessary. Small
brown, earthen pots were used to keep this apple butter in, it being
only necessary to tie paper over the top. Dozens of these pots, filled
with apple butter, might have been seen in Aunt Sarah's store-room at
the farm at one time.

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Apple Butter

1 peck tart apples (made into sauce and strained)

1 quart grape juice

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups light brown sugar

2 teaspoons nutmeg

Boil two hours or longer.

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