Amazing Apple Butter

4.9
(16)

I decided I wanted to attempt to make apple butter for the first time, so I searched everywhere for a recipe. There were so many to choose from, that I was confused on which one to pick, so I decided to take bits and pieces from a few of the best ones and come up with my own version. The result is 'Amazing Apple Butter.'

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Prep Time:
10 mins
Cook Time:
10 hrs 25 mins
Additional Time:
5 mins
Total Time:
10 hrs 40 mins
Servings:
48
Yield:
6 cups

Ingredients

  • 10 pounds apples, quartered

  • 4 cups unsweetened apple juice

  • 1 cup white sugar

  • 1 tablespoon apple cider vinegar

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground allspice

  • 6 half-pint canning jars with lids and rings

Directions

  1. Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.

  2. Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.

  3. Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.

  4. Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.

  5. Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.

  6. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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.

  7. 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 5 to 10 minutes.

  8. 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.

Cook's Note:

Use this recipe and adjust the temperature setting and cook time based on your slow cooker. You may need a lower setting to avoid scorching and you may need more or less time simmering to reach the desired consistency.

Nutrition Facts (per serving)

75 Calories
0g Fat
20g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 75
% Daily Value *
Total Fat 0g 0%
Sodium 2mg 0%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 16g
Protein 0g
Vitamin C 5mg 23%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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