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Apple Butter Recipe

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This recipe for Apple Butter, by , is from Eat Shit, Co, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ahlexus Bailey

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs of good cooking apples (use Granny Smith or Gravenstein, or any other you prefer)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
Zest and juice of 1 lemon

1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill or a chinois sieve
A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars

Directions:
Directions:
Cut the apples into quarters, without peeling or coring them. (Much of the pectin is in the cores and flavor in the peels). Cut out damaged parts.

Put the quartered apples into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Ladle apple mixture (cooked apples and liquid) into a chinois sieve (or food mill) and using a pestle force pulp from the chinois into a large bowl below.

Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook the apple sugar mixture uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring often to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom.

Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny.

You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

As an alternative to stovetop cooking you can cook the purée uncovered in a microwave, on medium heat setting to simmer, for around 30 minutes. If you do this, monitor the cooking every 5 or 10 minutes. Microwaves vary in their power.

CANNING
6 Sterilize canning jars: There are several ways to sterilize your jars for canning.

You can run them through a short cycle on your dishwasher.
You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes.
Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
7 Pour the apple butter into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures.

Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.

I use a hot water bath for 10 minutes to ensure a good seal.

Number Of Servings:
Number Of Servings:
Makes a little more than 3 pint jars
Preparation Time:
Preparation Time:
2 hours and 30 minutes
Personal Notes:
Personal Notes:
Co, remember that one time you told me that apple butter was hard as fuck to make? I thought of that when I picked this recipe, so have fun making this!

 

 

 

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