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APPLE BUTTER, PAN-ROASTED

The Food Journal of Lewis & Clark: Recipes for an Expedition
by Mary Gunderson

Tribal people had long collected wild fruits and preserved them by drying. Settlers picked fruit both wild and from orchards they planted and tended to make jams, jellies and steeped fruit.



3 pounds apples, such as Granny Smith, Jonathan, Winesap, Wealthy, Golden Delicious, or Mclntosh --  unpeeled, cored, and coarsely chopped (about 6 medium apples)

3 cups (firmly packed) brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt


Combine all the ingredients in a 3-quart saucepan. Bring to a boil over medium-high heat for 20 minutes.
Reduce the heat to medium-low.
Cook, uncovered, for about 1 1/2 hours, stirring frequently, until the apples are very tender and the liquid is thickened and syrupy.

Remove from the heat and let cool for 10 minutes.
Place small batches of apples with liquid in a food processor or blender.
Process until the mixture is smooth and thick.

Pour into clean jars (four 1-cup jars or two 1-pint jars) with tight-fitting lids.
Use immediately or refrigerate for up to 1 month or freeze for up to 6 months.

Makes 4 cups apple butter.
 

 

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