Minted Apple Butter

Recipes Ingredients:

4 Apples, cored, peeled
1 tb Dry mint (3 tb chopped fresh
1/2 c Water
1 ts Ascorbic acid color keeper

Recipe Instructions:

Serve with ham, lamb, gingerbread, muffins, pancakes. My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a Blender if you have already separated the peel and cores. Ladle into Hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place. Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93