APPLE BUTTER
I got this recipe from Oregon Heritage Farms. They sell several varieties of apples. I used Jonagold, Honey Crisp, and Braeburn in equal parts.
Provided by Mrs Caz
Categories Apple
Time 3h
Yield 6 1/2 pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan. Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
- Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it does not scorch. Total cooking time can take 1 to 2 hours.
- Cook until a spoonful dropped onto a cold plate does not weep. Let the mixture sit on plate about 5 minutes to check the consistency.
- Meanwhile, wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean, damp cloth. Attach lid.
- Fill and close remaining jars.
- Process in a boiling water canner for 10 minutes.
- Note: To make the puree, wash, peel, core and quarter apples. Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft. Put cooked apples through a sieve or food mill.
Nutrition Facts : Calories 473, Fat 0.3, SaturatedFat 0.1, Sodium 31.2, Carbohydrate 122.6, Fiber 3.2, Sugar 117, Protein 0.4
HOMEMADE APPLE BUTTER
Provided by Food Network Kitchen
Categories condiment
Time 3h30m
Yield about 2 cups
Number Of Ingredients 8
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
Nutrition Facts : Calories 128 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 72 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 0 grams, Sugar 28 grams
APPLE BUTTER
Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h30m
Yield 64
Number Of Ingredients 8
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.
Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
APPLE BUTTER RECIPE
Apple butter that can be altered in a pinch!
Provided by Master Cook
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 44.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 3.1 mg, Sugar 41.1 g
OUR APPLE BUTTER
My 9-year-old son said 'Mom, you have to share this with America!' It's a huge hit at our house and easy to make.
Provided by Shellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 9h15m
Yield 44
Number Of Ingredients 8
Steps:
- Blend apples in batches in a blender until no large chunks remain.
- Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
- Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
- Spoon into jars leaving about an inch of space at the top; seal and freeze.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 1.7 mg, Sugar 13 g
CLOVE APPLE CAKE
"This spicy and sweet cake is a wonderful coffee-time dessert, especially with the creamy custard sauce," notes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, sugar and cloves. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Fold in apples. Transfer to a greased and floured 9-in. round baking pan. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a saucepan, combine sugar, flour and milk until smooth. Bring to a boil over medium-heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount into egg; return all to pan. bring to a gentle boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat; whisk in butter and vanilla. Serve over warm cake. Sprinkle with ground cloves if desired.
Nutrition Facts : Calories 381 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 242mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.
APPLE-CLOVE BUTTER
Categories Condiment/Spread Food Processor Fruit Christmas Low Sodium Orange Apple Fall Clove Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine apples, cider, orange juice and cinnamon stick in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover and simmer until apples are very tender, stirring occasionally, about 10 minutes. Discard cinnamon stick.
- Puree apple mixture in processor. Return to same saucepan. Stir in brown sugar, orange peel and cloves. Simmer over medium-low heat until mixture is dark in color and thick, and mounds on spoon, stirring frequently, about 45 minutes. Transfer to large bowl. Cool completely. (Can be prepared 1 week ahead. Cover and refrigerate.)
APPLE BUTTER
Steps:
- Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned.
SPICED APPLE BUTTER
This is a wonderful recipe to create a delicious spread for muffins, bread, and scones. It is so flavorful yet easy to make.-Antique Apple Orchard, Joe Brocard, Sweet Home, Oregon
Provided by Taste of Home
Time 2h5m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
APPLE BUTTER
A friend gave me apples from an orchard, and I decided to make apple butter. The house smells like fall and tastes even better. Recipe courtesy of Better Homes and Gardens New Cookbook of Prizewinning Recipes. Serving size is estimated.
Provided by AmyZoe
Categories Apple
Time 3h15m
Yield 8 half-pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- In an 8- to 10-quart heavy kettle combine apples and cider.
- Bring to boiling and reduce heat.
- Simmer, covered, for 30 minutes, stirring occasionally.
- Press through a food mill or sieve until you have 8 1/2 cups.
- Return pulp to kettle.
- Stir in sugar, cinnamon, cloves, and allspice.
- Bring to boiling and reduce heat.
- Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
- Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
- Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.
Nutrition Facts : Calories 218.8, Fat 0.3, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 57.2, Fiber 4.3, Sugar 51, Protein 0.5
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APPLE BUTTER RECIPE - BON APPéTIT
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4.6/5 (9)Estimated Reading Time 1 minServings 4Published 2016-09-12
- Bring apples, cider, sugar, cinnamon, cloves, and salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, 1–1½ hours.
- Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard peel, seeds, and cloves.
- Preheat oven to 350°. Transfer apple mixture to a 13x9" baking pan and bake, stirring every 30 minutes, until reduced by half and very thick and dark amber, 1½–2 hours. Stir in vinegar; let cool in pan.
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- Sift flour and salt together. Add cubed cold butter. Use a pastry blender, your hands or two knives to cut the butter into the flour. This will take some time.
- Peel and cut your apples into medium-sized slices, just under a 1/2 inch thick. Splash some lemon juice on top of the apples to prevent them from turning brown.
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- Core the apples and slice them so 6lbs is remaining after. Place them in a large pot and pour 2 cups of the sugar on top. Toss slightly to move the sugar around. Cover with a towel or lid and let sit overnight or up to 24 hours.
- To cook, add the remaining 2 cups of sugar to the pot of apples as well as the lemon juice. Cook, over medium-high heat for 45 minutes to 1 hour, stirring frequently. Stir in all the spices and ladle into the cans, making sure to leave a 1/2-inch headspace on each jar.
- Wash the canning jars and lids in warm soapy water and rinse well (cleaning them in the dishwasher will also work). Place the jars into the water bath canner on the rach, and cover completely with water. Cover the pot with the lid and bring to a boil for at least 10 minutes.
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