Patty Mae's Note:
Apple butter is delicious on hot homemade biscuits with butter, on a toasted bagel with cream cheese, with potato pancakes, on French toast, etc., etc. It also makes a great holiday gift. I serve slices of potato kugel with a dollop of sour cream and a spoonful of apple butter. It’s a good thing. NOTE: Cooking time stated is approximate.
My Private Note
Units: US | Metric
- 1Quarter apples and remove stems. Do not peel or core.
- 2Place apples and apple cider in a dutch oven or large pot. Slowly bring up to a boil, then reduce heat and simmer, stirring occasionally, until apples are mushy.
- 3Put cooked apples through a food mill or sieve to remove the skin and seeds.
- 4Measure the pulp and put it back in the pot, along with the spices, lemon zest, and lemon juice.
- 5Add 1/3 cup sugar for each cup of pulp, using equal parts brown sugar and granulated sugar.
- 6Cook over low heat for several hours, stirring frequently to prevent mixture from scorching on the bottom.
- 7Apple butter is done when no liquid seeps from the edges when a spoonful is dropped onto a saucer.
- 8Pack into hot sterile jars and seal as directed by manufacturer.
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Nutritional Facts for Apple Butter
Serving Size: 1 (3394 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 758.3
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 33.9 mg
- Total Carbohydrate 197.6 g
- Dietary Fiber 10.9 g
- Sugars 180.7 g
- Protein 1.2 g
The following items or measurements are not included:
unsweetened apple cider