| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 ca. 1 Liter | Sweet apple cider or juice |
| 3 ca. 1 Liter | Pared and quartered cooking apples; (about 4 lb.) |
| 2 Tasse | sugar |
| 1 Teelöffel | cinnamon ground |
| 1 Teelöffel | ginger ground |
| 1/2 Teelöffel | cloves ground |
|
"Betty Crocker's Cookbook"
Heat cider to boiling in a 5-quart Dutch oven. Boil uncovered until cider measures 2 quarts, about 1-1/4 hours.
Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. If you want smooth apple butter, press through sieve or food mill at this point.
Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours. Heat to boiling. Immediately pour mixture into hot jars, leaving 1/4" headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes. Makes about 3 half-pints butter.
|
|
Anmerkungen zum Rezept:
|
