Old Fashioned Apple Butter

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Old Fashioned Apple Butter

Recipe Information
Source: Peggy Serves/Makes:7 half-pints Ingredients 12 to 14 apples (Jonathon or Winesap) 2 cups (475 ml) apple juice 4 cups (950 ml) sugar 2 tsp (10 ml). cinnamon 1 tsp (5 ml). allspice 1 tsp (5 ml). cloves Preparation Wash, core and quarter, but DO NOT peel, the apples. Put in crock pot with apple juice. Cook covered 10 to 18 hours (or on high 2 to 4 hours). When apples are tender, run through the food processor or blender or food mill. (I prefer the blender....and let them cool some before doing this). Combine sugar, cinnamon, cloves, and allspice Add to apples and return to crockpot. Cover with lid and cook on high 6 to 8 hours. After 3 hours, remove the lid and allow mixture to cook down and thicken. Stir every 2 hours. Spoon into hot, sterilized jars leaving 1/2"" head space. Adjust caps and process in boiling water bath 10 minutes. Alternative to water bath now accepted by canning experts: Immediately after tightening lids and rings, invert jars on a soft cloth for 5 minutes then turn right side up to cool. Comments This apple butter is made in a crock-pot!! I found this recipe in a newspaper recipe supplement so long ago I can't remember which newspaper. I make 4 batches every year for gifts and 4 batches for ourselves.

Recipe Information

Source:: Peggy

Serves/Makes:7 half-pints

Ingredients

12 to 14 apples (Jonathon or Winesap)
2 cups (475 ml) apple juice
4 cups (950 ml) sugar
2 tsp (10 ml). cinnamon
1 tsp (5 ml). allspice
1 tsp (5 ml). cloves

Preparation

Wash, core and quarter, but DO NOT peel, the apples.
Put in crock pot with apple juice.
Cook covered 10 to 18 hours (or on high 2 to 4 hours).
When apples are tender, run through the food processor or blender or food mill.
(I prefer the blender....and let them cool some before doing this).
Combine sugar, cinnamon, cloves, and allspice
Add to apples and return to crockpot.
Cover with lid and cook on high 6 to 8 hours.
After 3 hours, remove the lid and allow mixture to cook down and thicken.
Stir every 2 hours.
Spoon into hot, sterilized jars leaving 1/2"" head space.
Adjust caps and process in boiling water bath 10 minutes.
Alternative to water bath now accepted by canning experts: Immediately after tightening lids and rings, invert jars on a soft cloth for 5 minutes then turn right side up to cool.

Comments

This apple butter is made in a crock-pot!! I found this recipe in a newspaper recipe supplement so long ago I can't remember which newspaper. I make 4 batches every year for gifts and 4 batches for ourselves.