Recipe by Chef Ain't B's
I have my own recipe that I have been making for years for my customers at my Bakery/Café, they love it!
Top Review by Heaven's Kitchen
It's a shame this recipe hasn't been reviewed yet. It's very good! I had never made apple butter before, but I had eaten plenty of it! I knew how I wanted mine to turn out. I searched for recipes, and when I came across this one using molasses, I knew I had found the one. I used my crockpot to make this. I just peeled and sliced the apples (which does not take as long as I thought it might), and I put them in the crockpot overnight with the apple cider (I used cider instead of juice)to cook down some before adding in the other ingredients. The next morning, I added in the rest of the ingredients and let it cook all day with the lid off the crock until it thickened. Next time, I think I would use half the amount of cider. To get mine as thick as I wanted it, I ended up cooking it a little longer than I would have liked. It turned out great, though, and even though it took a long time in the crock, once the apples were peeled, there really wasn't anything to do but stand around and wait for it to be done. Very easy, for the most part! Sooo good. In fact, I just had some for breakfast on some corn cakes we had leftover from dinner last night. mmmmmmm I'm so glad to have found this recipe!
- 30 -40 apples (and 1 large stock pot)
- 3 cups dark brown sugar
- 1 (12 ounce) molasses
- 32 ounces apple juice
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- Wash your apples and quarter them, place in the stock pot.
- Add the remaining ingredients in the stock pot and cook at very low temperature until apples start to juice.
- Once there is plenty of liquid turn heat up to medium high. Cook until mixture starts to thicken.
- Take apples off the stove and cool to room temperature.
- Run apples through a food mill (you want to strain out all the seeds, pulp, skin etc).
- Poor apples back into a suitable size pot for the apple butter. Cook down until very thick. Sometimes I use a crock pot to finish off the apple butter to the very thick stage to keep from burning it.
- Once apple mixture has thicken, place in large container and refrigerate or this will make about 9 8-ounce canning jars.