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Minted Apple Butter

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      Title: MINTED APPLE BUTTER
 Categories: Fruits, Low-cal
      Yield: 1 Servings
 
      4    Apples, cored, peeled
    1/2 c  Water
      1 tb Dry mint (3 tb chopped fresh
      1 ts Ascorbic acid color keeper
 
  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
 
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