Oven Apple Butter
40 large tart apples (about 13 pounds), quartered and cored
1/4 cup water
8 cups sugar
1 cup cider vinegar
4 teaspoons ground cinnamon
1 cinnamon stick (3 inches)
In a large kettle, cover and simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large heavy roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400 degrees for 3 hours, stirring often. Uncover and bake for 1 hour longer, or until very thick, stirring occasionally. Remove cinnamon stick. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
This apple butter needs less stirring than those prepared on top of the stove. It is important to tightly cover the roaster for the first 3 hours of baking to avoid excess evaporation.
Makes 8 pints.
Strawberry Rhubarb Jam
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cool. Top with lids. Refrigerate or freeze.
Makes 5 1/2 cups.
8 cups chopped peeled tart apples (3 1/2 pounds)
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Place all ingredients in a large saucepan or Dutch oven. Cover; cook over medium-low heat for 30 to 40 minutes, or until apples are tender. Remove from the heat; mash until sauce has reached the desired consistency. Serve warm or cold. Cover and store in the refrigerator.
Makes 6 servings (about 3 1/2 cups).