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Spirited Strawberry-Apple Butter


  • 1 (6 ounce) can frozen apple juice concentrate
  • 1/4 cup sweet red wine
  • 6 cups strawberries, cut in half
  • 6 cups cooking apples, peeled, cored, and cut into quarters
  • 3/4 cup packed brown sugar
  • 1/2 cup strawberry schnapps
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves


  1. Heat apple juice concentrate, wine, and fruit to boiling in a Dutch oven; reduce heat. Simmer, uncovered, about 1 hour, stirring occasionally until fruit is very soft.
  2. Put mixture into food processor to remove all lumps.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, about 2 hours, stirring occasionally until no liquid separates from pulp.
  4. Immediately pour mixture into hot sterilized jars leaving 1/2 inch head-space. Wipe rims of jars; seal.
  5. Cool on rack 1 hour.
  6. Store in refrigerator up to 2 months.

Yield: 6 jars (4 ounces each) of strawberry-apple butter

Posted by LladyRusty at Recipe Goldmine 7:41:30am 8/3/03

Recipe by Bernice Heh, Johnson & Wales University, Second Place Festival Specialties, Pungo Strawberry Festival

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