Recipe

Apple Butter Recipe Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 month, 3 weeks ago Apple butter is like a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. Make it as plain or as spiced-up as you like. This recipe is a good starting place. If you don't want to bo... More Prep:30m Cook:45m Servings:0	Mountainmam
	apples sugar apple cider cinnamon cloves allspice lemon

Does this look good? Yeah! / Nope

Fans

trigger

snomama

broadzilla

Ingredients

- 4 pounds apples -mix several varieties, if possible

- 2 cups sugar

- 1 cup apple cider or water

- pinch salt

- 1 teaspoon cinnamon

- 1/2 teaspoon cloves

- 1/2 teaspoon allspice

- 1 lemon (optional)

Directions

If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.

Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.

Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)

To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.

Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.

Container: large pans, half-pint jars with lids suitable for canning

Recent Gawkers

trigger