You've successfully subscribed to Hoohla Cooking
Great! Next, complete checkout for full access to Hoohla Cooking
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.
Apple and Fruit Butter

Apple and Fruit Butter


Apple butter is one of the best old-time spreads, and it is a concentrated apple sauce. Nowadays, it is not as commonly used as in historical times.

For cooking this spread, you need apple cider, juicy ripe apples, sugar, spices (cinnamon, allspice, cloves), and salt.
It is a long, slow-cooking dish. Apples caramelized, turning the deep brown.

How to can apple butter

Boil cider in a large enamel kettle until the amount is reduced one-half. Add apples and cook over low heat until tender. Stir constantly with a wooden spoon. When apples are thoroughly cooked, force the mixture through a sieve.

Return to the kettle. Add sugar, spices, and salt. Cook over low heat, stirring until sugar is dissolved. Then cook until the mixture thickens (30 minutes). Stir continually.

Pour at once into hot sterile jars and seal at once. Sugar gives apple souse long shelf life.

The best apples for caning are Jonathan, Mcintosh, Russet, or Winesap apples.

California Apple Butter

California Apple Butter is light in color, mild in flavor, a delicious spread.

For California Apple Butter, you need dried apples, and they make butter light in color and mild in flavor.
Also, for this delightful spread, add water, sugar, cinnamon, and allspice.

Rinse apples, drain, add water, and cook, covered, 20 to 30 minutes, or until apples are tender.

Force through a sieve to remove any bits of skin or core. Add sugar and spices to a pulp.

Cover and cook slowly, 20 to 30 minutes longer, or until desired consistency. Seal at once in sterile glass jars.

Makes 1 to 1 1/2 pints.

What to eat with apple sauce

Apple butter is versatile as an ingredient in many recipes. You can eat this sauce with hot cereals, mix it into ice cream or desserts. Also, serve it with roast meat (pork, chicken, or turkey). Apple butter is perfect as a spread on bread or a sandwich, and you can use it as an ingredient in baked goods.

For apple rugelach cookies, take 1 cup of unsalted butter (slightly soft and cut into small pieces), 8 oz cream cheese, 2 cups flour, three tablespoons sugar, salt, cinnamon powder, ½ cup apple butter, ¼ cup pecans.

In a bowl, mix flour, sugar, cinnamon, and salt. Add in the butter and cream cheese. Shape the mixture into a rectangle. Wrap it in plastic wrap and chill for 2 hours.

You can store this dough by refrigerating it for up to 1 week.

Preheat the oven to 350°F. Cut dough into four pieces. On a floured surface, roll out each piece of dough at a time into a 12-inch by 4-inch rectangle. Spread apple butter and sprinkle with finely chopped pecans. Gently roll into a log.

You can freeze it for up to 3 months or cook immediately.

Sprinkle with cinnamon and sugar. Cut each log into equal pieces, about 1” each, and bake for 22-25 minutes or until lightly golden.

Dried Fruits Butter

Dried Fruits Butter can be made at any season and used at once. You need prunes, dried apricots, sugar, salt, powdered cinnamon, powdered cloves, water.

Rinse prunes, cover with cold water, and boil slowly 45 minutes to 1 hour. Rinse apricots, cover with cold water, and simmer for 30 to 40 minutes. Drain fruits and save liquids.

Remove prune pits.

Force fruits through colander or sieve. Combine purees, sugar, salt, spice, and 1/4 cup liquids. Return to heat and boil briskly for 12 to 15 minutes, stirring continually to prevent scorching.

If purees are very dry, You may add a little more liquid before cooking down. Seal in sterile glasses or jars.

Concord Grape Butter

Concord Grape Butter has a delicate flavor with game, curries, turkey sandwiches.

To cook, take Concord grapes, orange peel, water, sugar, cinnamon, cloves, nutmeg. Wash grapes, drain, and pull from stems. Squeeze pulp from skins into enamel kettle. Cook pulp slowly until soft, about 10 minutes. Put through a sieve to remove seeds.

Return pulp to kettle and add orange peel and water. Cook 10 minutes, mixing with a wooden or enamel spoon. Add skins, heat to boiling, add sugar and spices, stir. Cook over low heat until thick. Stir frequently. Seal at once in hot sterile glasses.

Makes 6 or 7 six-ounce glasses of Concord Grape Butter.

Spiced Concord Grape Butter

Spiced Concord Grape Butter takes time, but the results are worth it. This recipe is very simple to Concord Grape Butter. But it has a spicy flavor and is ideal as a sauce for meat and cheese.

For cooking, this sauce takes grapes, cider vinegar, sugar, cinnamon, cloves, salt.

Wash grapes, drain them and press out of skins. Save skins and pulp. Cook pulp in enamel kettle until soft. Stir frequently with a wooden or enamel spoon.

Rub cooked pulp through a sieve to remove seeds. Heat vinegar, sugar, spices, and salt together in the kettle. Add skins and sieved pulp.

Cook over low heat, boiling gently for about 20 minutes and constantly stirring though slowly. When juice thickens to jamlike consistency, pour into hot sterile glass jars; seal at once. Makes 2 pints of Spiced Concord Grape Butter.