AMAZING APPLE BUTTER
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.'
Provided by YUMMYNUMMY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 48
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 19.7 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 16.2 g
JONAGOLD APPLE BUTTER
When I see Jonagold apples at the market, I buy them, always thinking of my sister, Jona. My parents got a little creative with her name. It's feminine for John, my father's name. A blend between Jonathan and Golden Delicious, Jonagold apples are great for apple butter and applesauce. They have a tendency to soften in the refrigerator, so they are best used shortly after harvest.
Yield makes about 5 cups, five 1/2-pint jars
Number Of Ingredients 8
Steps:
- Combine the apples and juice in a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer, stirring occasionally, until the apples are very soft, 30 to 45 minutes. Add the brown sugar, granulated sugar, ground cinnamon, cloves, allspice, and salt. Continue to cook until the apple butter is thick enough to mound when spooned onto a plate, about 45 more minutes.
- Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize the 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- When the apple butter is cooked, fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 10 minutes. Store the unopened jars of apple butter at room temperature for up to 1 year. Once a jar is opened, store in the refrigerator for up to 1 month.
- For refrigerator or freezer apple butter, transfer the mixture to clean airtight containers and refrigerate for up to 1 month. Or spoon into airtight freezer-safe containers, leaving at least 1 inch of headroom and freeze for up to 1 year.
APPLE BUTTER
I got this recipe from Oregon Heritage Farms. They sell several varieties of apples. I used Jonagold, Honey Crisp, and Braeburn in equal parts.
Provided by Mrs Caz
Categories Apple
Time 3h
Yield 6 1/2 pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan. Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
- Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it does not scorch. Total cooking time can take 1 to 2 hours.
- Cook until a spoonful dropped onto a cold plate does not weep. Let the mixture sit on plate about 5 minutes to check the consistency.
- Meanwhile, wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean, damp cloth. Attach lid.
- Fill and close remaining jars.
- Process in a boiling water canner for 10 minutes.
- Note: To make the puree, wash, peel, core and quarter apples. Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft. Put cooked apples through a sieve or food mill.
Nutrition Facts : Calories 473, Fat 0.3, SaturatedFat 0.1, Sodium 31.2, Carbohydrate 122.6, Fiber 3.2, Sugar 117, Protein 0.4
APPLE BUTTER V
Warmly spiced and easy to prepare -- this apple butter is always a tasy treat, especially on a slice of homemade bread.
Provided by LEILANI15
Categories Fruit Butters
Time 2h
Yield 128
Number Of Ingredients 5
Steps:
- Place the apples in a Dutch oven. Pour in the cider. Bring to a boil and cook on medium heat 30 minutes, or until soft.
- Press the softened mixture through a food mill. Continue cooking at a medium boil for 30 minutes, stirring occasionally.
- Mix in the sugar, cinnamon and cloves. Continue cooking over low heat until the sugar dissolves, stirring frequently. Cook until the desired thickness has been attained. Refrigerate the finished apple butter in sterile containers.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 9.2 g, Fiber 0.5 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.2 g
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