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Apple Butter

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Apple
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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