Apple Butter
- Ready In:
- 2hrs 50mins
- Ingredients:
- 5
- Yields:
-
6 half pints
- Serves:
- 72
ingredients
- 4 1⁄2 lbs apples (tart, cooking, cored and quartered, about 14 medium)
- 3 cups apple cider or 3 cups apple juice
- 2 cups granulated sugar
- 2 tablespoons lemon juice, strained
- 1⁄2 teaspoon ground cinnamon
directions
- In an 8- to 10-quart heavy pot combine apples and cider.
- Bring to boiling and reduce heat.
- Simmer, covered, for 30 minutes, stirring occasionally.
- Press apple mixture through a food mill or sieve until you have 7 1/2 cups. Return pulp to pot.
- Stir in sugar, lemon juice, and cinnamon.
- Bring to boiling and reduce heat.
- Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.
- Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.
- Wipe jar rims and adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
- Remove jars from canner and cool on wire racks.
- Freezer Directions: Place pot of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into wide-mouth freezer containers, leaving a 1/2 inch head space. Seal and label. Freeze up to 10 months. Apple butter might darken on freezing.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.