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Apple Butter

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  Apple cider 6 Cup (96 tbs)
  Apples 5 Pound (Tolman Sweets Or Snow Apples Are Preferable But The Popular Mcintosh And Spies Make Good Butter)
  Sugar 1 1⁄2 Cup (24 tbs) (Or As Required)
  Ground cinnamon 1 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon

Pour the cider into a heavy-bottomed saucepan, place over high heat, and reduce the cider to half (3 cups).
Reduce heat to medium.
Wash apples, quarter, remove blossom and stem ends.
Slice and add to the cider.
Cook uncovered until the apples are soft.
Stir and mash during the cooking period.
Press through a sieve or put through a food mill.
Measure the pulp.
Add 1/4 cup of sugar per cup of pulp if the apples are very sweet, up to 1/2 cup sugar per cup of pulp for very sour apples.
Add spices and cook over low heat until thick and dark brown, stirring frequently to prevent scorching.
This may take up to 4 or 5 hours for the dark rich apple butter.
Pack into hot sterilized jars.
Seal with melted paraffin wax.

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