Grandma Horner's Dutch Apple Butter

READY IN: 2hrs 15mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
  • In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
  • Drain apples. Discard water.
  • Run apples through food mill to remove skins and turn apples to pulp.
  • In large pot, bring cider to a boil and add apple pulp and brown sugar.
  • Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
  • When it reduces/thickens, add cinnamon, allspice and cloves.
  • Let it thicken to desired spreading consistency.
  • Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
  • Serve on bread, toast, muffins, or on cottage cheese.
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