Apple Butter Recipes

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APPLE BUTTER



Apple Butter image

Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h30m

Yield 64

Number Of Ingredients 8

12 medium Granny Smith or other cooking apples, peeled and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Mix all ingredients in 5- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
  • Mash apples with potato masher or large fork.
  • Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
  • Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

APPLE BUTTER RECIPE



Apple Butter Recipe image

Apple butter that can be altered in a pinch!

Provided by Master Cook

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

Time 1h15m

Yield 15

Number Of Ingredients 6

2 pounds Honeycrisp apples - peeled, cored, and cut into 1-inch pieces
2 pounds Granny Smith apples - peeled, cored, and cut into small pieces
1 cup apple cider
2 cups white sugar
2 tablespoons lemon juice
canning jars with lids and rings

Steps:

  • Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
  • Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 for 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.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 44.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 3.1 mg, Sugar 41.1 g

HOMEMADE APPLE BUTTER



Homemade Apple Butter image

Provided by Food Network Kitchen

Categories     condiment

Time 3h30m

Yield about 2 cups

Number Of Ingredients 8

4 pounds assorted apples, peeled and chopped
2 cups apple cider
1 cup packed light brown sugar
Kosher salt
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves

Steps:

  • Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
  • Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
  • Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
  • Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

Nutrition Facts : Calories 128 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 72 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 0 grams, Sugar 28 grams

GRANDMA'S APPLE BUTTER



Grandma's Apple Butter image

This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.

Provided by CindiJ

Categories     Apple

Time 9h30m

Yield 6 1/2 pint jars

Number Of Ingredients 6

10 cups apples (peeled, cored & chunked)
1 cup sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2-3/4 teaspoon ground cloves

Steps:

  • Place apples in crock pot; cook on high for 4-1/2 hours (covered).
  • After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
  • Stir and seal in jars.
  • *Can seal in hot water bath or top with paraffin.

APPLE BUTTER



Apple Butter image

A great answer to that eternal question - "What do I do with all these apples?" - apple butter is a sweetened, concentrated, lightly spiced spread that's smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits. The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores. (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple - well, there is none. Use nearly any variety: This recipe is only improved by mixing and matching. Note, too, that this can be made on the stovetop or in the oven. The oven method may take longer, but it can be worthwhile if only to avoid the inevitable splattering of the stovetop method.

Provided by Alison Roman

Categories     jams, jellies and preserves

Time 3h

Yield About 4 cups

Number Of Ingredients 9

4 pounds apples (about 10 to 12 medium), washed, unpeeled, uncored, cut into 1-inch chunks
1/2 cup apple cider vinegar
3 allspice berries (optional)
2 cinnamon sticks (optional)
1 2-inch piece of ginger, peeled and sliced (optional)
1 star anise pod (optional)
1 1/4 cups granulated sugar
1 cup light brown sugar
Small pinch kosher salt

Steps:

  • Combine apples, vinegar, allspice berries (if using), cinnamon sticks (if using), ginger (if using), star anise pod (if using) and 4 cups water in a large, heavy bottomed pot over high heat. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes. (Some pieces of apple might float at first; they will sink and become submerged as they soften.) Remove from heat and let cool slightly.
  • Leaving behind allspice berries, cinnamon sticks and star anise pod, pass the apples through a food mill. (Alternatively, working in batches, ladle apples into a strainer or colander, and using a ladle, wooden spoon or spatula, press apples to pass pulp through, leaving behind seeds and skin.)
  • To finish on the stovetop: Place apple pulp in the same large, heavy-bottomed pot, add granulated sugar and light brown sugar and stir to dissolve. Cook on medium-low heat, stirring occasionally, until mixture is thick, glossy and a deep golden brown (somewhere between honey and molasses), 2 to 2 1/2 hours. (Around the 1 1/2-hour mark, things will start to bubble rather violently. Stirring constantly will help, but expect, and be careful of, a few splatters.) To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 8 to 10 minutes and test again. When the desired consistency is reached, season with kosher salt.
  • To finish in the oven: Heat oven to 300 degrees. Place apple pulp in a 9-inch by 13-inch (3-quart) baking dish, add granulated sugar and light brown sugar and stir to dissolve. Place in oven and let cook, stirring every 30 minutes or so, until mixture is thick, glossy and a deep, golden brown color (somewhere between honey and molasses), 3 to 3 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 20 to 30 minutes and test again. When the desired consistency is reached, season with kosher salt.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 72 grams

APPLE BUTTER



Apple Butter image

Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Apple Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2 tablespoons unsalted butter
3 pounds assorted apples, peeled, cored, and cut into quarters
3 cups apple cider
Juice of 1/2 lemon
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon

Steps:

  • In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes.
  • Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth.
  • Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.

ALL-DAY APPLE BUTTER



All-Day Apple Butter image

This tasty apple butter is a real slow cooker, but well worth the wait. Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.

Provided by Terri

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

Time 11h30m

Yield 128

Number Of Ingredients 5

5 ½ pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt

Steps:

  • Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
  • Cover and cook on high 1 hour.
  • Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
  • Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
  • Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Nutrition Facts : Calories 34.4 calories, Carbohydrate 9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 4.8 mg, Sugar 8.3 g

AWARD-WINNING CROCK POT APPLE BUTTER



Award-Winning Crock Pot Apple Butter image

I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

Provided by Pam-I-Am

Categories     Apple

Time 8h30m

Yield 3 pint jars

Number Of Ingredients 6

5 lbs apples, peeled and finely sliced
3 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Place apples in slow cooker in thirds, layering sugar between each layer.
  • Add rest of ingredients on top and pack them down as well as you can.
  • Cover and cook on high for 1 hour.
  • Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
  • Uncover and cook for the last hour on low.
  • If a smoother apple butter is desired, you may puree in blender or food mill.
  • Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
  • Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

Nutrition Facts : Calories 1332.9, Fat 1.9, SaturatedFat 0.4, Sodium 207.1, Carbohydrate 348.4, Fiber 26.6, Sugar 310.2, Protein 2.9

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