Apple Butter I Recipes

Steps:

• Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
• Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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.
• 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 for 10 minutes.
• 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.

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

Steps:

• Place lemon juice into the insert of a multi-functional pressure cooker (such as Instant Pot®) and pour in about 4 inches of water. Drop apples into the lemon water as you slice them to keep them from browning.
• Drain the apples. Add apple juice, brown sugar, white sugar, honey, cinnamon sticks, and ground cloves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove the cinnamon sticks.
• Use an immersion blender to puree the apple butter. Mix well with a spoon. Close and lock the lid. Select Slow Cooker Function according to manufacturer's instructions; set timer for 60 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Test the consistency by putting a small amount on a plate and refrigerating for 10 minutes. The final consistency should be thick enough to spread with a knife. If it is too liquid for your preference, cook for 1 more hour.

Steps:

• Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
• Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Steps:

• Mix all ingredients in 5- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
• Mash apples with potato masher or large fork.
• Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
• Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.