When I was a kid we got apple butter in an apple shaped jar. Does anyone recall what brand this may have been?
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M$6 Answers
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M$http://pics.rubylane.com/graphics/shops/ogees/7712.1E.jpg
This old covered jar was quite popular in the 1940's and 50's and was made by several companies including Hazel Atlas. These were used for everything from jams and jellies to grease jars.
http://www.rubylane.com/shops/ogees/item/7712
http://pics.rubylane.com/graphics/shops/barringtonbonanza/80811.1E.jpg
This guy is a great example of the very popular figural condiment jars from the 1950's. On the bottom it says: F.K.R. 194 P-D & Co, Inc.
http://www.rubylane.com/shops/barringtonbonanza/item/80811
Do either of these look close?
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M$
Then it has to be Smuckers. The J.M. Smucker Company’s apple butter jar receives The Wolf Award in 1939 at the National Packaging Show for best packaging.
http://www.jmsmucker.com/images/history.jpg
If you look at the jar on this page:
http://www.egmaforum.com/gma/2008csi/?pg=121
It sounds exactly what you are describing.
Or on page 6 of this pdf file:
http://www.plm.automation.siemens.com/en_us/Images/GMAFORUM-INNOVATION_tcm53-69443.pdf
Oh wow! Those are fabulous, but no ... the jar I was talking about was simply a plain glass jar, with maybe a little "leaf" detail" but otherwise clear glass, white screw lid.
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M$
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M$2 qts water
2tbsp salt
6 lbs apples cored and peeled and sliced
2 qts sweet cider
3 1/2 to 4 cups sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
Combine water and salt. Add apples. Drain well but do not rinse the slices.
Put through a food processor using the finest blade. Measure pulp and juice, there should be 2 qts.
Combine with cider. Place in a large enamel pan. Center pan in moderate oven (350F) Let mixture simmer about 3 to 3.5 hours until cooked down about half and is thick and mushy. Stir thoroughly every half hour.
Put mixture through sieve or food mill; it should yield 2 1/4 to 2 1/2 qts.
Combine sugar and spices; add to sauce and return to oven. Continue simmering about 1.5 hours or until thick, stirring every half hour. To test, pour small amount onto cold plate. Of no liquid oozes around edge, apple butter is cooked.
Pour into hot jars; adjust lids and process in boiling water bath (212F) for 10 min. Remove jars and complete seals unless closures are self-sealing kind. Makes 2 qts.
It may seem like a lot of work but you get quite a few jars out of it and I keep the unopened jars in my food pantry for up to 6 months just fine. Of course, once opened the jars need to be refrigerated but this recipe is so yummy and divine that it goes really fast. I love it over pork chops or simply over a slice of toast or biscuit. Enjoy!
my Great-grandmother and all the other maternal influences in my life.
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M$
http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D19%26ref%255F%3Dnb%255Fss%255Fgf%26y%3D18%26field-keywords%3Dapple%2520butter%26url%3Dsearch-alias%253Daps&tag=kryssehowarti-20&linkCode=ur2&camp=1789&creative=390957
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OMG that IS the jar!!! I was nearly sold on the Smucker's answer, though I've bought that brand recently and it didn't taste like I remember. Wow ... ok, now I have to find out what the brand was. Thanks, boogie :)
The mystery has finally been solved! I happened to spot a jar of Tropical Preserving Co. apple butter and the logo triggered a memory. A quick email to the company's web site confirmed that they did -- indeed -- sell apple butter in those apple-shaped jars in the 1960's! Hurray!!