These Applesauce and Apple Butter Recipes allow you to make the applesauce and then create the apple butter with a few spicy additions to the main recipe.
Apples are the most widely cultivated — and, no doubt, the most versatile (for cooks) — fruit grown in the temperate climates of the world. For a tasty change in "puttin' up" the harvest this season, though, try at least one batch of Nancy Cosper's Applesauce and Apple Butter Recipes (taken from You Can Can With Honey, $1.50 from Nancy Cosper, Horse Creek Rd., McKenzie Bridge, OR 97401) sweetened with honey and molasses!
Simply wash, peel (if desired), and chop eight to ten pounds of apples into a kettle. Add 1 cup of water to prevent scorching, then cover the pot and cook until the juices are released.
Next, remove the lid, simmer the fruit till it's thickened, and stir in: 1-1/2 cups honey, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ground cloves. When the mixture reaches the desired consistency (either slightly chunky or smooth), spoon off two pints of apple sauce and seal in hot, sterile jars.
Then, to make apple butter, simply combine 1/4 cup molasses, 1/2 teaspoon allspice, and 1/4 teaspoon ginger with the remaining sauce. Cook until very thick and smooth . . . and seal in two more pint jars. Delicious!
Read more about helpful homesteading tips: MOTHER's Bi-Monthly Almanac: Star Chart, Extending the Tomato Harvest and Making a Camera Obscura.