Description
I decided I wanted to attempt to make apple butter for the first time, so I searched everywhere for a recipe. There were so many to choose from, that I was confused on which one to pick, so I decided to take bits and pieces from a few of the best ones and come up with my own version. The result is ‘Amazing Apple Butter.’
Ingredients
- 10 pounds apples, quartered
- 4 cups unsweetened apple juice
- 1 cup white sugar
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 6 half-pint canning jars with lids and rings
Instructions
- Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy
- 20 to 30 minutes.
- Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
- Cook on High with the lid off until the moisture evaporates and the volume reduces by about half
- overnight to 24 hours.
- Stir sugar
- apple cider vinegar
- cinnamon
- cloves
- and allspice through the apple puree.
- Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges
- another 2 to 6 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot
- sterilized jars
- filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
- and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
- cover the pot
- and process 5 to 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
- dark area.
Prep Time: 10 mins
Cook Time: 10 hrs 25 mins
Total Time: 10 hrs 40 mins
Servings: 48