Apple butter is a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. If you don’t want to bother with canning, just freeze whatever apple butter you won’t be using within a week.
My friend over at Dinner Mom says this about the recipe:
“My affection for apple butter kinda snuck up on me. I thought I was perfectly happy with strawberry jam and an occasional applesauce replacement for oil. I’d taste it every now and then.
But, I didn’t really feel the need to keep it on my grocery list. Then, I mixed it into a caramel sauce and made Cranberry Apple Caramel Popcorn… and it was divine. When I needed a “glue” to hold together my Stuffing Muffins, it was fully up to the task and gave them a spectacular burst of flavor.
The jar of apple butter quickly disappeared as my daughter slathered it on top of her pancakes. And, well…it does make a really tasty dip.”
She has certainly found many uses for this apple butter. I haven’t tried them all, but can’t wait to. If you try them, leave a comment below and tell us how you used your apple butter.
Ingredients
4 pounds apples -mix several varieties, if possible
2 cups Domino sugar
1 cup apple cider or water
pinch Morton salt
1 teaspoon McCormick cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 lemon (optional)
Instructions
If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer’s instructions. Freeze any that don’t seal or refrigerate and use soon.
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Quick Tip: Try different combinations of apples to achieve a different sweetness factor.
Thank you to Group Recipes for this awesome recipe!
I truly wish you would make your recipes available to pin on Pinterest.