Red Hot Apple Butter Recipes

RED HOT APPLE BUTTER

Steps:

• Peel, core, and slice the apples. Place in a large, heavy-bottomed, pan. Add the water or apple juice and cook on medium heat (with a lid) for approximately 2 hours, or until the apples are soft and start to fall apart.
• Add the sugar and stir. Continue to cook for another 30 minutes. Add the Red Hot Candies and stir to dissolve and incorporate.
• At this point you can use a stick blender (or a regular blender) to smooth it out if it's still a bit chunky.
• This is also when you decide if it is thick enough. If it is not thick enough, remove the lid and continue to cook until you reach the desired consistency.
• While it is still hot, ladle into hot, sterilized jars. Process in boiling water canner. 5 minutes for half pints and pints, 10 minutes for quarts (as per USDA recommendations).
• Yield will vary based on how thick you want the consistency.

RED-HOT APPLE BUTTER CROCK POT

Steps:

• Combine ingredients in a crockpot.
• Cook on high about 12-18 hours.
• Sometimes it takes longer, depending on thickness of the applesauce.
• Cook until it turn dark brown and thickens.
• It can be stored in the refrigerator or canned in a water bath for 20 minute.

RED HOT APPLE BUTTER

Steps:

• Special tools: large, heavy-bottomed pan, sieve In a large, heavy-bottomed pan (such as cast iron), bring the cider to a boil. Cook it down to 2 1/2 cups. Add apples and simmer until they are mushy and no longer watery, about 2 hours. Push apple mixture through a sieve into a large bowl, removing any apple skin and lumps. Measure the apple mixture in cups and put back in the pot. For every 1 cup of pulp, add 1/2 cup sugar. Then, add ground cinnamon and candies. Cook uncovered on medium heat for 6 to 8 hours, stirring occasionally, until mixture becomes thick. The apple butter should be a reddish-brown color.

RED APPLE BUTTER BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients; stir in butter. Reserve 1-1/3 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking dish. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., Sprinkle apples over crust; spread with apple butter. Stir walnuts into reserved topping; sprinkle over apple butter. Bake 35-40 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars.

APPLE BUTTER-RED HOTS RECIPE - (3.8/5)

Steps:

• Wash, pare, quarter and core apples. Add a small amount of water; cover and cook slowly until tender. Drain off any water. Chop with stick blender. Add sugar, vinegar, spices, and red hots. Bring to a boil; let boil 4 or 5 minutes. Ladle into hot jars - remove air bubbles - and process in boiling water bath for 10 minutes. Makes 6 pints.

BILL'S APPLE BUTTER

Steps:

• In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan., Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture., Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

RED HOT BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
• Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
• In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
• Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

OVERNIGHT APPLE BUTTER

Steps:

• Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.
• With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. Stir well and pass through a food mill or strainer, if necessary to remove any lumps.
• Place six clean 1-pint or twelve clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill canner and jars with hot water, about 1 inch above tops of jars. Bring jars to a boil over high heat; boil for 10 minutes. Using a jar lifter, remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
• Divide apple butter evenly among sterilized jars, leaving 1/4 inch of space at top of each jar. Using tongs, place lids on jars. Using your hands, place rings on jars and tighten (but do not overtighten). Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner, one at a time, using a jar lifter securely positioned below neck of jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars have cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed: Press down on the middle of the lid with a finger. If lid springs up when finger is released, jar is unsealed. Store sealed jars in a cool place. If any of the jars are unsealed, store in refrigerator and use within several days.

APPLE BUTTER

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.

CANDY APPLE BUTTER

Steps:

• Toss apples and lemon juice together in a bowl.
• Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
• Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
• Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.