Apple Butter?

i love it and it turns brown if it is left in the open air lol, its a result of oxidization blesdsed be

My family loves apple butter on toast. I have no idea why it's vrown, I just know we all love it here. I like it during apple season here. We go to the orchards to pick our apples and then buy fresh apple butter.

apple butter?i have never tasted it.am going to try it soon.

I love apple butter. I haven't had it in ages...not since I was a kid. If I can find it around here I'll be sure to get some. It would probably be alot easier for me to have as a Diabetic then jelly or jam. Thanks for making me think of it. [b]**AT PEACE WITHIN** ~~STAND STRONG IN YOUR BELIEFS~~ [/b]

Apple butter? What's that? Apple mixed with butter? Sounds interesting lol. I haven't tried that to be honest so I can't you why it is brown.:P

Yes, I am very familiar with Apple Butter, it was one of my favorite snacks when we were growing up! Jelly or Jam?? who knows, it just goes good on toast, and on pancakes too!! I wonder if anyone has a recipe for making it homemade!

I like Apple Butter too, I haven't had it in a long time. I think it is brown because Apples tend to get dark once they are peeled and also once you start to cook them.

I used to love apple butter and when I used to have my own apple trees I'd make it every year and put it up for winter. To this day my girls still love homemade apple butter. I think it turns brown because of the spices you add while it's boiling down. We liked ours spicy so I used to add a lot of it...kind of like a spreadable apple pie taste lol. I don't think it's considered either a jelly or a jam, it's more like a cooked apple puree. I've bought store bought a few times, but I like the taste of homemade better.

I saw apple butter in the store once as an adult. I had never heard of it before, so I gladly left it there. I do not hear about it very often. But if you say it is good, I guess I should pick up a jar one day and check it out.

Apple Butter is brown for the same reason a freshly cut apple turns brown if you leave it out: Oxidation. The Oxygen in the air discolors it...the same way it does a potato if it is left out, cut open. There are many forms of oxidation: Rust, is one, the metal becomes iron-oxide. Fire is a more violent and rapid form of oxidation. White heads (little pimples) become Black heads, not because of dirt, but because the oils in your skin, on the "whitehead" oxidize, and turn black. Since all of the apple is pureed, and mixed with sugar and cinnamon, and then cooked, it all oxidizes, and apple butter is that toasty brown color. And yes...I love apple butter sandwiches...Mmmmmm. It is neither a jam or a jelly...Jellies are the fruit pectin, which forms a gelatin like texture, Jams are the entire whole cooked berry, or grape, to which sugar is added. You can make excellent strawberry jam by boiling 2 lbs of fresh strawberries (with the spiders removed,) along with 3 cups of sugar. more or less to taste. Heat in a double boiler, and stir and the strawberries will mush out and mix with the sugar. If you want your strawberry jam, or technically, preserves, to be firmer, add two teaspoons of Fruit Pectin. while it is hot, pour into Kerr or Ball canning jars, which have been sterilized by boiling in water. (Use tongs to remove hot jar. Pour in the strawberry jam, place a sealing disk on top, and screw down the lid FIRMLY cool the jar in lukewarm water, which will create a vacuum, and preserve the fresh contents. The other old-fashioned way to can, was to pour melted parrafin wax, or bees wax on top of the jam, up to the top of the jar, and screw on a lid over the wax, which solidifies rather quickly.

I love apple butter on hot toast or put over vannilla ice cream. I think apples turn brown when opened to the air and too a lot of cinnamon and spices go into making apple butter. It isnt jelly but you might consider it a jam but whatever its delicious.

I also love Apple Butter..I put mine on biscuits...I think its brown because of the cinnamom and allspice....Just a guess..Jam or jelly? I would consider either.