Grandma Horner's Dutch Apple Butter

"Rich and delicious! As a child I didn't realize how good this apple butter was. When a friend ruined a batch of apple butter, she asked me if I had a good recipe and I gave her this recipe. She made it and raved over it. So did everyone that received jars from her as gifts, including me! This year, I made it myself. I got apple seconds for a great price at a local orchard and had a great time making it and thinking of my grandmother. Tips: I used a variety of baking apples (Don't use eating apples, some can be grainy)."
 
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photo by FoodDramaGirl photo by FoodDramaGirl
photo by FoodDramaGirl
Ready In:
2hrs 15mins
Ingredients:
7
Yields:
3 quart jars
Serves:
60
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ingredients

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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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