Contains No Butter
Aug. 19th, 2019 07:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Apple Butter.
1000 g cooking apples (I used fresh Gravensteins)
130 ml pomgar (aka apple cider vinegar)
260 ml water
280 g sugar
pinch salt
2.2 g 4 g cinnamon (I used a combination of cassia and true)
0.125 g cloves
0.55 g nutmeg
(I added: 0.5 g ginger; dash white pepper)
grated rind and juice of 1 lemon
Cut the apples into quarters, without peeling or coring them. (Much of the pectin is in the cores, and the flavor in the peels.) Cut out any damaged parts.
Place the quartered apples into a large pot (I used my maslin pan, of course), add the liquids, cover, and bring to a boil. Reduce to a simmer and cook until the apples are soft, about 20 minutes. Remove from the heat.
Puree the apples through a fud mill or chinois (I used an immersion blender, because lazy). Add the sugar and stir to dissolve. Add in the rest, taste, and adjust seasonings as necessary. Cook the apple mixture, uncovered, over medium-low heat, stirring often to ensure a crust is not forming at the bottom. Cook for 1-2 hours, until thick and smooth. You can also cook the puree on low heat while stirring only occasionally, but this will take much longer as stirring encourages evaporation.
Can up in sterilized jars.
What worked: This was excellent. I grew up with Gravensteins; sadly, as they have a short harvest season, short stems (which means more windfalls/less pretty crop to sell), and thin skins that don't ship well, they are ever-rarer locally and virtually non-existent in other parts of the country. Apparently Gravensteins were declared the national apple of Denmark in 2005. The more you know!
I converted everything to a baker's percentage to make scaling easier. This is why the spices are in weird quantities. Eh, they're advisory anyway.
What didn't: I honestly didn't need more jam. I had planned to make some apple butter in the fall when we have eaten up some of our current jam stash. But Gravensteins are ready now! So, um, four pints into the downstairs stash.
Also, keeping the cores in meant there are some seed husks that occasionally surface.
Will I make it again? Probably, but not until next year.
1000 g cooking apples (I used fresh Gravensteins)
130 ml pomgar (aka apple cider vinegar)
260 ml water
280 g sugar
pinch salt
0.125 g cloves
0.55 g nutmeg
(I added: 0.5 g ginger; dash white pepper)
grated rind and juice of 1 lemon
Cut the apples into quarters, without peeling or coring them. (Much of the pectin is in the cores, and the flavor in the peels.) Cut out any damaged parts.
Place the quartered apples into a large pot (I used my maslin pan, of course), add the liquids, cover, and bring to a boil. Reduce to a simmer and cook until the apples are soft, about 20 minutes. Remove from the heat.
Puree the apples through a fud mill or chinois (I used an immersion blender, because lazy). Add the sugar and stir to dissolve. Add in the rest, taste, and adjust seasonings as necessary. Cook the apple mixture, uncovered, over medium-low heat, stirring often to ensure a crust is not forming at the bottom. Cook for 1-2 hours, until thick and smooth. You can also cook the puree on low heat while stirring only occasionally, but this will take much longer as stirring encourages evaporation.
Can up in sterilized jars.
What worked: This was excellent. I grew up with Gravensteins; sadly, as they have a short harvest season, short stems (which means more windfalls/less pretty crop to sell), and thin skins that don't ship well, they are ever-rarer locally and virtually non-existent in other parts of the country. Apparently Gravensteins were declared the national apple of Denmark in 2005. The more you know!
I converted everything to a baker's percentage to make scaling easier. This is why the spices are in weird quantities. Eh, they're advisory anyway.
What didn't: I honestly didn't need more jam. I had planned to make some apple butter in the fall when we have eaten up some of our current jam stash. But Gravensteins are ready now! So, um, four pints into the downstairs stash.
Also, keeping the cores in meant there are some seed husks that occasionally surface.
Will I make it again? Probably, but not until next year.
