APPLE BUTTER RECIPE FOR CANNING RECIPES

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SLOW COOKER APPLE BUTTER RECIPE | ALLRECIPES



Slow Cooker Apple Butter Recipe | Allrecipes image

Forget it and leave it.

Provided by Melissa

Categories     Fruit Butters

Total Time 22 hours 30 minutes

Prep Time 30 minutes

Cook Time 22 hours 0 minutes

Yield 12 cups

Number Of Ingredients 7

12 pounds Golden Delicious apples - peeled, cored and sliced
½ cup apple cider vinegar
3 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground allspice

Steps:

  • Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
  • After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

Nutrition Facts : Calories 115.6 calories, CarbohydrateContent 31.1 g, FiberContent 2.1 g, ProteinContent 0.4 g, SodiumContent 3.7 mg, SugarContent 28.9 g

APPLE BUTTER RECIPE RECIPE | ALLRECIPES



Apple Butter Recipe Recipe | Allrecipes image

Apple butter that can be altered in a pinch!

Provided by Master Cook

Categories     Fruit Butters

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 15 servings

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, CarbohydrateContent 44.9 g, FatContent 0.1 g, FiberContent 2.6 g, ProteinContent 0.3 g, SodiumContent 3.1 mg, SugarContent 41.1 g

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