Off topic

I will check my old, Old, OLD Betty Crocker Cookbook for you. If that doesn't work, I'll ask DD who is a chef. CiaoMeow >^;;^<

PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at

At its simplist, Apple Butter is slightly sweetened, mildly spiced applesauce cooked down very slowly until it's very thick. I usually do it by feel.

Having said that, an actual recipe:

6 pounds unpeeled cooking apples 3 C apple juice or water

zest and juice of 1 lemon

1 to 1 1/2 C sugar (less sugar if you use apple juice, more if you use water) spices to taste (1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice is a good mix)

Wash, quarter and core the apples. Put in a large pan with the water or juice. Cook over low heat until the apples are soft.

Puree the apples -- run through a food mill or a food sieve.

Add sugar & spices. Taste it now, but realise that the flavors will be very concentrated by the end, so they're going to be very mild at this point.

The canonical way to continue is to cook over medium in a wide saucepan, stirring pretty much constanctly to prevent stcking, until thick and smooth. This takes a couple of hours of constant stirring.

You can also cook it at a lower temperature, you don't have to stir as much, but it also takes longer.

You can also bake it uncovered at 200F overnight; or put it in a slowcooker overnight.

Can (hot pack method) or freeze.

-- Jenn Ridley : snipped-for-privacy@newsguy.com

A shipment could be arranged

C

Thanks for the offer Cheryl, I may take you up on that. Will try the receipt Jenn gave me. I will be in the States in Sept so may have to do some extra shopping if it doesn't work.