A RECIPE FOR APPLE BUTTER RECIPES

EASY APPLE BUTTER RECIPE | MYRECIPES

Easy Apple Butter Recipe | MyRecipes image

Test Kitchen Tip: Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it's finished cooking.Hands-on 55 min.; Total 1 hour, 50 min.

Provided by Kathryn Delaney

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

3 pounds crisp and sweet apples, such as Gala, Honeycrisp, and Braeburn, peeled (about 8 apples)
1 cup apple cider
1 ½ cups sugar, divided
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves

Steps:

Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.

ALL-DAY APPLE BUTTER RECIPE: HOW TO MAKE IT

All-Day Apple Butter Recipe: How to Make It image

I make several batches of this simple and delicious homemade apple butter recipe to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste. —Betty Ruenholl, Syracuse, Nebraska

Provided by Taste of Home

Total Time 11 hours 20 minutes

Prep Time 20 minutes

Cook Time 11 hours 00 minutes

Yield 4 pints.

Number Of Ingredients 5

Ingredients

5-1/2 pounds apples, peeled, cored and finely chopped
4 cups sugar
2 to 3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Steps:

Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook until thickened and dark brown, 9-11 hours, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low, 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Nutrition Facts : Calories 68 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 17g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add apple cider vinegar, salt, and water. Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20–30 minutes, stirring occasionally. Turn off heat when apples are extremely tender and most of the liquid has evaporated. Place apple mash and liquid in a food mill set over a large bowl. Grind the apples into a fine sauce. Discard the peels. (Don’t have a food mill? Peel the apples before cooking, and then puree the apple mash in the blender!) Place apple sauce back into the original pot. Set back over medium heat and add sugar, spices, and vanilla. Simmer, stirring every couple minutes, until sauce thickens and turns dark brown, about 15 minutes. Cool, then store in the refrigerator for up to 3 weeks, or can for long-term storage. Makes 4 to 5 cups, depending on how much you cook it down.

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