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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Apple Butter and Spicy Apple Butter Recipe

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This recipe for Apple Butter and Spicy Apple Butter is from The Keeler Family Cookbook & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 C. Applesauce
8 C. Sugar
2 tsp. Cinnamon
1/2 tsp. Allspice
1/2 tsp. Cloves
1 C. Red Hots (if making Spicy Apple Butter)
Directions:
Directions:
If making the 'Spicy' version: Dissolve the Red Hots in a cup of the warmed applesauce. Mix all ingredients and bring to a boil, stirring frequently. Slow boil at least 15 minutes -- or longer to desired consistency. Seal in sterilized jars.
NOTE: Need to stir nearly all the time while boiling so it doesn't scorch.
Number Of Servings:
Number Of Servings:
Approx. Six Pints
Personal Notes:
Personal Notes:
The basic recipe came from my Mother, Ann Keeler; One of her notes was to use BRACHS Red Hots as they melt easily and some others don't, I will second that comment Whole-heartedly! ! !

Normally will start with fresh apples: Wash, remove bad spots, stem & blossom ends; leave cores & skins on; cut into quarters. Cook (all you can get) in a 6 Qt. Dutch-Oven kettle, (adding very little water, to get it started), over low heat till apples are quite soft.
Let them cool slightly, then dip them into a colander; Let the juices drip thru and reserve.
Now you can work the apples thru the colander, coming up with 'apple-pulp'

Go to the top of the recipe and get started.
My first time, I didn't let enough of the juices drip thru and save; SO I was boiling it for a long time to get my desired consistency.

I have never used store-bought applesauce, but have used Home-Canned Applesauce.

 

 

 

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