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Too much clove!

January 6, 2012
11:05 pm

DebbieM

Hatchling

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July 15, 2011

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I am making crock pot apple butter and I put in a bit too much clove. The apple butter tastes great but my tongue tingles! Does any one know what to add or how to tone it down?

January 7, 2012
2:00 am

bonita

Super Chicken

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June 1, 2010

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Clove is a difficult spice to mask. Can you make another batch of apple butter (or pear butter) without clove and mix the two?

January 7, 2012
5:09 am

Leah's Mom

Super Chicken

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October 31, 2010

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That sounds like a good solution Bonita.

Debbie – How long does it take your apple butter in the crock pot? Do you have a recipe you can post? I'd like to try some peach butter that way possibly.

January 7, 2012
7:08 am

pharmerphil

Big Chicken

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October 19, 2011

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My Wife makes apple EVERYTHING…when it comes to apple butter….

She has won several ribbons at Our county fair, the largest county fair in Minnesota..

This is the recipe she uses:

Peel and cut apples into small pieces enough for 3 quarts.

4 cups sugar

1/3 cup Apple cider (keeps fruit from sticking to the bottom of the crockpot)

1/2 teaspoon cinnamon (+ or -) to your liking yes

any spices and amounts are optional…we add some cloves…dash of nutmeg

Put the apples, sugar and juice into crock pot and set on high.

Starting this after your evening meal is a great time…

Let it cook till bedtime on high, then….

Turn down to low and let it cook all night

What you find in the morning will look a little watery…this is normal

Remove the apples & liquid a little at a time so as to NOT remove any of YOUR FLESH..(a lil humor helps) chef and place in a blender. Blend until smooth and creamy.

WARNING..WARNING …

Do not to put too a lot in the blender at one time

Do not place the lid completely on the blender… allow for steam to *escape.

*see previous Flesh removal warning…

Do a couple cups at a time…Put this in another bowl…repeat till you have ran it all through the blender.

Return mixture to crock pot.

Cook on high with the lid off until it is as thick to your liking.

Place in clean/sterilized/hot canning jars and place lid on immediately.

Fill the jars to ¼" headspace, Clean rim, seat the lid and tighten the ring

process pints 5 minutes in BWB

January 7, 2012
10:11 am

DebbieM

Hatchling

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July 15, 2011

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The 7 pints of apple butter are sealed and cooled now but thanks for the suggestions. I added a little more sugar since I didn't have any more apples and my husband said it tasted great! As for a recipe, I actually didn't use one. I had a bag of apples in my fridge when I cleaned it yesterday morning and decided to try on a whim. I washed, peeled and cut the apples into small pieces. I placed them in the crock pot with 1/2 cup of water and 1/2 cup of sugar and put it on HIGH with the lid on. I let it cook for about 6 hours undisturbed. When I took the lid off, the apples looked just like they did when I put them in but when I stirred them, they turned into applesauce texture with no lumps. I added some cinnamon, nutmeg, allspice and cloves: no measuring, just sprinkling, stirring and tasting. That's how I got too much clove. I added 1/2 more cup of sugar and let cook about 4 more hours, stirring occasionally. I added 1/2 cup more sugar when I asked for help and cooked around another hour.The apple butter became dark and thick on it's own. I placed in clean jars, sealed and processed in a boiling water bath for 5 minutes. I had 7 pints and they all pinged before I went to bed-success!

January 8, 2012
8:22 am

aprilejoi

Mighty Chicken

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January 9, 2011

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Debbie, to me there is never, ever such a thing as too much clove. Mmmmmm.