Title: Minted Apple Butter
Categories: Can/preserv
Yield: 1 servings
4 Apples, cored, peeled
1/2 c Water
1 tb Dry mint (3 tb chopped fresh
1 ts Ascorbic acid color keeper
Serve with ham, lamb, gingerbread, muffins, pancakes.
My note: Original directions called for apples to be chopped and
cooked with cores and peels. After discarding what looked like a lot
of applesauce stuck to the peel and picking bits of seeds out of my
teeth, I would suggest cooking the peels and cores separately to get
some apple juice.
Cook apples with water, mint and color keeper (sold with canning
supplies) in a saucepan. Bring to a boil, simmer about 15 min. until
apples are tender. Mash. Continue to simmer about 10 min until
thick. Press through a sieve or use a blender if you have already
separated the peel and cores.
Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims.
Process 10 min in boiling water bath. Store in a cool, dark, dry
place.
Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g
carbohydrate, 12 calories
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared
by Elizabeth Rodier 6/93
