Apple Butter Super Easy Recipes

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SUPREME APPLE BUTTER



Supreme Apple Butter image

This is the ultimate apple butter recipe given to me by a former English teacher who loves to cook. It reminds me of fall and tastes heavenly. It's sweet, but not too sweet. It is just perfect. It tastes great on muffins, pancakes and vanilla ice cream.

Provided by A. Parker

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 4h25m

Yield 48

Number Of Ingredients 8

1 (12 fluid ounce) can frozen apple juice concentrate, thawed
½ cup apple cider
4 pounds Macintosh apples - peeled, cored and chopped
¾ cup dark brown sugar
1 cup apple brandy
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
  • Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

Nutrition Facts : Calories 60 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.9 mg, Sugar 12.3 g

APPLE BUTTER (SUPER EASY)



Apple Butter (Super Easy) image

I like this recipe because I use dry pectin and it cuts down the cooking time and always firms up nicely. This is very easy and so delicious. Great for holiday gifts.

Provided by Lisa Clarice

Categories     Apple

Time 1h15m

Yield 11 half-pint jars

Number Of Ingredients 7

5 lbs apples (any cooking apple, I like macintosh or granny smith)
2 1/3 cups apple cider (or apple juice)
2 1/3 cups sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 teaspoons dry pectin
1/3 cup lemon juice

Steps:

  • Core and chop apples into medium size pieces. No need to chop into little pieces. Make sure to leave the peels on!
  • Heat the apples and apple cider in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The mixture will get really mushy.
  • Puree apple mixture right in pot with electric soup mixer. Or remove mixture from pot and blend or run through a mill. You want the mixture to be completely soft and smooth - no lumps. Return apple mixture to pot.
  • In separate bowl, combine sugar, cinnamon, nutmeg, and pectin and stir together.
  • Add sugar/spice/pectin mixture into apple mixture with lemon juice and stir.
  • Cook for another 30 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 11 half-pint 8 oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

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