Jams and
Reliskes
Apple Butter
4
pounds
@kg)
apples
1cup(25omL)ci!kor
apple juice
2 cups (5OOmL) sugar
1
teaspoon
(5mL)
cinnamon
t+
teaspoon
(2mL)
nubneg
‘h
twapmn
(2mL)
gmund
cloves
Wash and core apples; cut in eighths. Put
X
cup (75mL) cider and 5 or 6 pieces
of apple into Osterizer blender container. Cover and process at ON until smooth.
With motor running, remove feeder cap and add apple pieces until container is
filled. Empty into saucepan. Repeat with remaining cider and apples. Add sugar
and spices to pureed apples. Simmer about 45 minutes, stirring occasionally,
Pour atonce into sterilized jars, leaving ‘/c-inch (0.6cm) headspace; seal. Process
10 minutes in boiling water bath canner. If a smoother butter is desired, cook
30 minutes, then process in blender and cook an additional 15 minutes before
canning.
Yield: approkimately 3
pints
(1.5 liters)
NUlRlllONAL
INFORMATION PER SERVlNG
Serving
size 1 tablespoon
Fat
Calories 28
O.lg
Cholesterol Omg
Sodium
0.3mg
Protein
<O.lQ
Variation:
Plums may be used
in
place of apples.
Raw
Cranbekry
Relish
2 cups
(WOmL)
cranbenies
1cwan@e,cutin~hths
Vi cup (2OOmL) sugar
Put 1 cup (250mL) cranberries into Osterizer blender container. Cover and process
2 times at PULSE. If necessary, stop Mender, push berries from side of container
and process 2 additional times at PULSE. Empty into bowl. Repeat with remaining
berries. Put orange and sugar into blender container. Cover and process at ON
until smooth. Add to berries and mix well. Let stand at least 30 minutes before
serving. .
yield: 2 cups (500mL)
NUlRlllORAL
INFORMATION PER SERVINF
Serving size
14
cup
Calories 89
Fat
.CO.lg
Cholesterol 09
Sodium
0.2mg
Protein
0.29
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