3 hrs 15 mins
A friend gave me apples from an orchard, and I decided to make apple butter. The house smells like fall and tastes even better. Recipe courtesy of Better Homes and Gardens New Cookbook of Prizewinning Recipes. Serving size is estimated.
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Units: US | Metric
- 1In an 8- to 10-quart heavy kettle combine apples and cider.
- 2Bring to boiling and reduce heat.
- 3Simmer, covered, for 30 minutes, stirring occasionally.
- 4Press through a food mill or sieve until you have 8 1/2 cups.
- 5Return pulp to kettle.
- 6Stir in sugar, cinnamon, cloves, and allspice.
- 7Bring to boiling and reduce heat.
- 8Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
- 9Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
- 10Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.
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Nutritional Facts for Apple Butter
Serving Size: 1 (263 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 218.7
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.0 mg
- Total Carbohydrate 57.1 g
- Dietary Fiber 4.2 g
- Sugars 51.0 g
- Protein 0.4 g