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Apple Butter

Western.Chefs's picture
  Tart cooking apples 6 Pound (18 Medium Size, Juicy Such As Winesap / Jonathan)
  Sweet apple cider 2 Quart
  Sugar 3 Cup (48 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon

1. Pare, core, and quarter the apples. In an 8-quart stainless steel or enameled stockpot, bring the cider to a boil over high heat. Add the apples; cook for 15 minutes or until tender; dram.
2. In a food processor, process the apples for 1 minute or until pureed, or press through a food mill (you should have about 3 quarts of pulp). Transfer to the same stockpot and stir over moderate heat for 15 minutes or until thick enough to hold up a spoon.
3. Add the sugar and spices and cook slowly, stirring frequently, for 1 hour or until very thick. Meanwhile sterilize 12 half-pint jelly jars. Spoon in the apple butter, leaving a 1/2-inch head space; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4953 Calories from Fat 5

% Daily Value*

Total Fat 0.59 g0.92%

Saturated Fat 0.16 g0.81%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 48.5 mg2%

Total Carbohydrates 1216 g405.4%

Dietary Fiber 46 g183.9%

Sugars 1097.4 g

Protein 0.45 g0.9%

Vitamin A 0.7% Vitamin C 6381.1%

Calcium 257.9% Iron 5%

*Based on a 2000 Calorie diet

Apple Butter Recipe