SURE.JELL Apple Butter

Name: SURE.JELL Apple Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 128
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine; 1 liters prepared fruit (about 4-1/4 lb. fully ripe tart apples); 1 package SURE-JELL Fruit Pectin; 2 teaspoons ground cinnamon; 59 milliliters fresh lemon juice; 1 liters sugar, measured into separate bowl; 237 milliliters water

SURE.JELL Apple Butter might be just the condiment you are searching for. This recipe makes 128 servings with 43 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. A mixture of sugar, fruit, sure-jell fruit pectin, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

Equipment you will use

Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Remove blossom and stem ends from unpeeled apples. Core apples; cut into quarters.

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Apple

Place in 4-qt. saucepan.

Equipment you will use

Sauce Pan

Add water and lemon juice; stir. Bring to boil; cover. Simmer on medium heat 20 min. or until apples are tender, stirring occasionally. Force mixture through food mill or strain through coarse sieve, using wooden spoon to force apples through mill; discard peels. Measure exactly 5 cups of the prepared fruit into 6- or 8-qt. stockpot. Stir in cinnamon.

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Lemon Juice

Cinnamon

Apple

Fruit

Water

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Wooden Spoon

Pot

Sieve

Stir pectin into prepared fruit in stockpot.

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Pectin

Fruit

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)