1/1 Photo of Apple Butter
Mrs Caz's Note:
I got this recipe from Oregon Heritage Farms. They sell several varieties of apples. I used Jonagold, Honey Crisp, and Braeburn in equal parts.
My Private Note
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Units: US | Metric
- 1Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan. Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
- 2Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it does not scorch. Total cooking time can take 1 to 2 hours.
- 3Cook until a spoonful dropped onto a cold plate does not weep. Let the mixture sit on plate about 5 minutes to check the consistency.
- 4Meanwhile, wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- 5Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
- 6Wipe jar rim with a clean, damp cloth. Attach lid.
- 7Fill and close remaining jars.
- 8Process in a boiling water canner for 10 minutes.
- 9Note: To make the puree, wash, peel, core and quarter apples. Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft. Put cooked apples through a sieve or food mill.
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Nutritional Facts for Apple Butter
Serving Size: 1 (237 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 473.0
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 31.2 mg
- Total Carbohydrate 122.5 g
- Dietary Fiber 3.1 g
- Sugars 117.0 g
- Protein 0.3 g