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Desserts

CERTO® Apple Butter

photo by:kraft
This is a very delicious recipe. I have passed it along to two other people already.
posted by
cate1961
on 10/6/2002
time
prep:
1 hr
total:
3 hr
servings
total:
About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Magazine Acquisition

what you need

5
cups  prepared fruit (buy about 4-1/4 lb. fully ripe tart apples)
1-1/2
cups  water
1/4
cup  lemon juice
2
tsp.  ground cinnamon
7
cups  sugar, measured into separate bowl
1/2
tsp.  butter or margarine
1
pouch  CERTO Fruit Pectin

Make It

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

REMOVE blossom and stem ends from unpeeled apples. Core apples; cut into quarters. Place in 4-qt. saucepan. Add water and lemon juice; stir. Bring to boil. Reduce heat to medium; cover and simmer 20 min. or until apples are tender, stirring occasionally. Pass mixture through food mill or strain mixture through coarse sieve, using wooden spoon to force apples through sieve; discard peels. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in cinnamon.

STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

Note
Use McIntosh, Cortland, Empire, Beacon or Granny Smith apples for best results.
Altitude Chart for Cooked Jams and Jellies
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
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