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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Best Apple Butter recipe?
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    Best Apple Butter recipe?

    dianegrapegrower
    Thu May 09, 2013 9:03 pm
    Food.com Groupie
    I want to make apple butter - haven't had since I was a kid. I'd like to use as little sugar as possible, and am wondering if the crock pot is the way to go.. I've searched, and there are a bazillion recipes - do you all have favorites?

    Diane
    Dib's
    Sun May 12, 2013 8:25 am
    Food.com Groupie
    I use a little less sugar than called for-this really has that old fashioned silky texture that I remember. I'm not a fan of the crock-pot method and I think it's because of my crock pot. It just makes a remarkable amount of extra fluid. This recipe makes 3 pints or 6 half pints. No idea if it's in the data-base. Di icon_wink.gif


    Makes 3 8-oz. jars

    There’s a lot to love about this recipe: the buttery texture that comes from cooking the apples with the skins and seeds, the shortened cooking time thanks to the use of an oven (apple butter can take 5 to 6 hours on the stove top), and the spicy scent that will fill your house while the mixture cooks. For sweeter results, replace the cider vinegar with water.

    1 cup cider vinegar
    4 lb. apples, stems removed and quartered
    2 cups light or dark brown sugar
    1½ tsp. ground cinnamon
    ½ tsp. ground allspice
    ½ tsp. ground ginger
    ¼ tsp. ground cloves


    1. Place apples and vinegar in large stainless steel pot with 2 cups water. Cover, and bring to a boil. Reduce heat to medium, and cook 45 minutes to 1 hour, or until apples have applesauce-like consistency. Run mixture through food mill or press through sieve to separate pulp from skin and seeds; discard skin and seeds. Transfer pulp (you should have about 5 cups) to large ovenproof dish or Dutch oven.

    2. Preheat oven to 350°F. Stir remaining ingredients into apple pulp. Bake 2 to 2½ hours, or until apple butter thickens to a spreadable consistency, stirring every 15 minutes.

    3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.

    4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring to a boil, and boil 10 minutes. Remove jars from water, and cool.
    dianegrapegrower
    Mon May 13, 2013 8:50 pm
    Food.com Groupie
    Thanks Dibs - I made my apple butter on Saturday, using a recipe that called for apple cider for sweetening. You're right - the crock pot was a soupy mess. After 8 hours, I gave up, dumped it into a pot, and finished it on the stove. Too hot to turn on the oven, but if I made this in fall or winter, it would be the way to go.

    Diane
    Dib's
    Tue May 14, 2013 9:37 am
    Food.com Groupie
    dianegrapegrower wrote:
    Thanks Dibs - I made my apple butter on Saturday, using a recipe that called for apple cider for sweetening. You're right - the crock pot was a soupy mess. After 8 hours, I gave up, dumped it into a pot, and finished it on the stove. Too hot to turn on the oven, but if I made this in fall or winter, it would be the way to go.

    Diane


    Glad you got it done! I'm cleaning out the pantry today-I want to make some peach butter before I get onto a relish kick-LOL!
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