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Recipe: Splenda Apple Butter
Similar Categories: Splenda, Apple, Butter
8 pounds apples
4 cups apple cider
7 cups Splenda
1 cup brown sugar
4 tablespoons ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 teaspoon ground cardamom
1/2 cup lemon juice
Wash apples, cut off stem and blossom end. Do not peel or core. Cut
into small pieces. Add apples and apple cider to a large stockpot,
cover and simmer until apples are soft. Reserve cooking liquid. Press
through a sieve or a food mill. Return pulp to the stockpot and add the
remaining ingredients. Add one-half the reserved cooking liquid. Cook
slowly on medium low heat until thick enough to round up on a spoon (45
minutes to an hour). As pulp thickens, stir frequently to prevent
sticking. If it gets too thick, add some more of the reserved cooking
liquid until you get the desired consistency. Ladle into sterilized
jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in
a water bath canner for 10 minutes. Yields 10 pints.
4 cups apple cider
7 cups Splenda
1 cup brown sugar
4 tablespoons ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 teaspoon ground cardamom
1/2 cup lemon juice
Wash apples, cut off stem and blossom end. Do not peel or core. Cut
into small pieces. Add apples and apple cider to a large stockpot,
cover and simmer until apples are soft. Reserve cooking liquid. Press
through a sieve or a food mill. Return pulp to the stockpot and add the
remaining ingredients. Add one-half the reserved cooking liquid. Cook
slowly on medium low heat until thick enough to round up on a spoon (45
minutes to an hour). As pulp thickens, stir frequently to prevent
sticking. If it gets too thick, add some more of the reserved cooking
liquid until you get the desired consistency. Ladle into sterilized
jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in
a water bath canner for 10 minutes. Yields 10 pints.
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