Apple Butter
- Ready In:
- 3hrs 15mins
- Ingredients:
- 6
- Yields:
-
8 half-pints
- Serves:
- 12
ingredients
- 4 1⁄2 lbs cooking apples (cored, and quartered about 14 medium tart apples)
- 3 cups apple cider or 3 cups apple juice
- 2 cups sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
directions
- In an 8- to 10-quart heavy kettle combine apples and cider.
- Bring to boiling and reduce heat.
- Simmer, covered, for 30 minutes, stirring occasionally.
- Press through a food mill or sieve until you have 8 1/2 cups.
- Return pulp to kettle.
- Stir in sugar, cinnamon, cloves, and allspice.
- Bring to boiling and reduce heat.
- Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
- Boiling-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.
- Freezing: 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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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.