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Apple Butter Recipe

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This recipe for Apple Butter is from Dixon Family Cookbook , 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:  
5 pounds apples, cored and sliced (peels left on)
1 cup Splenda
¼ cup Chinese Five Spice
Directions:
Directions:
Place the apples, Splenda, and Chinese Five Spice into a slow cooker.
Cover and cook on LOW for at least 8 hours, stirring occasionally.
Cook longer if using firmer apples or if a thicker, darker butter is desired.
When the mixture is dark brown and very soft, blend with an immersion blender until smooth or to desired consistency.
Canning Instructions
Wash jars, lids, and rings in hot, soapy water.
Place jars in a canning pot, cover with water, and bring to a boil. Boil for 5 minutes to sterilize, then remove and drain.
Using a funnel, ladle hot apple butter into jars, leaving ¼–½ inch headspace.
Remove air bubbles using a debubbler or non-metal utensil.
Wipe jar rims with a damp cloth. Apply lids and rings, tightening fingertip tight.
Lower jars into the canner using a jar lifter, ensuring at least 1 inch of water covers the jars.
Bring water to a full boil, cover, and process:
10 minutes for half-pints and pints
15 minutes for quarts
Turn off heat and let jars rest in the canner for 5 minutes.
Remove jars and place on a towel or counter. Let stand 12–24 hours, undisturbed.
Check seals. Refrigerate any jars that did not seal and use within 3 weeks.
Remove rings from sealed jars, label, and date.
Number Of Servings:
Number Of Servings:
4-5 pints
Personal Notes:
Personal Notes:
Storage
Properly sealed jars will keep up to 18 months when stored in a cool, dark place.

 

 

 

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