Orange Butter
1 c. (2 sticks) butter, softened
1 (10 oz) jar orange marmalade
Combine both ingredients; beat at medium speed with and electric mixer until creamy. Cover and refrigerate.
Makes 2 cups.
Showing posts with label spreads. Show all posts
Showing posts with label spreads. Show all posts
Orange Ya Glad I Made This?
I had some old crystallized orange marmalade and some old butter. They have gone from yuck to yum in one easy step. OK, two, because I had to heat the marmalade to get rid of the crystals. As I look into my fridge I see there will be more butter recipes.
Orange Butter
1 c. (2 sticks) butter, softened
1 (10 oz) jar orange marmalade
Combine both ingredients; beat at medium speed with and electric mixer until creamy. Cover and refrigerate.
Makes 2 cups.
Orange Butter
1 c. (2 sticks) butter, softened
1 (10 oz) jar orange marmalade
Combine both ingredients; beat at medium speed with and electric mixer until creamy. Cover and refrigerate.
Makes 2 cups.
Apple Butter
Remember this loverly applesauce? Well it did make some lovely apple butter.
Apple Butter
7 cups applesauce, natural
2 cups apple cider
1 1/2 cups brown sugar
1 1/2 cups honey
1 tsp ground cinnamon
1/4 tsp ground cloves, optional
1/2 tsp allspice
In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown and desired consistency. Remove the cover for the last 3 hours, stir occasionally and watch for burning.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.
Apple Butter
7 cups applesauce, natural
2 cups apple cider
1 1/2 cups brown sugar
1 1/2 cups honey
1 tsp ground cinnamon
1/4 tsp ground cloves, optional
1/2 tsp allspice
In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown and desired consistency. Remove the cover for the last 3 hours, stir occasionally and watch for burning.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.
Fermenting Apple Juice
Apple juice that is a slightly fermented makes great apple jelly. The little fermentation gives it that homemade taste.
Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.
Measure juice into 6- or 8-qt. saucepot; add food coloring.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
SURE.JELL® Apple Jelly
4 cups canned apple juice
Few drops red food coloring(optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
This recipe would probably work with any juice.
I even read that someone used Kool-Aid.
This recipe would probably work with any juice.
I even read that someone used Kool-Aid.
Kraft Kitchens Tips:
How to Measure Precisely
To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.
Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.
Measure juice into 6- or 8-qt. saucepot; add food coloring.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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