This recipe yields 4 half-pint jars plus a little extra to keep in the fridge in a small dish.

• 1 quart of applesauce
• 2 c sugar
• 1 ½ – 2 tsp cinnamon
• ¼ tsp each: cloves, nutmeg and all spice

The recipe is simple but takes a long time to cook. The spices give it a wonderful dark colour :

1. Combine all ingredients and cook slowly until thick, about 45 min, stirring occasionally. It will suddenly change consistency from sauce to more like jelly.
2. Fill sterilized jars leaving ¼”  headspace. Add lids and process in a water bath for 10 minutes.

Meaghan and I were discussing the merits of apple butter on pumpkin bread (recipe is forth coming), but then she suggested cinnamon buns. I countered of course with home made cinnamon bread, which she agreed is easier but then I realized my faux-pas … cinnamon raisin bread would be better. She capped off the conversation with apple butter on cinnamon raisin french toast and topped with caramel sauce. Oh yum!

Tags: jam

This entry was posted on Thursday, October 1st, 2009 at 8:30 am and is filed under Canning & Preserves, Jam. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.