GRANDMA'S APPLE BUTTER
This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.
Provided by CindiJ
Categories Apple
Time 9h30m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place apples in crock pot; cook on high for 4-1/2 hours (covered).
- After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
- Stir and seal in jars.
- *Can seal in hot water bath or top with paraffin.
APPLE BUTTER - GRANDMA STYLE
Make and share this Apple Butter - Grandma Style recipe from Food.com.
Provided by Zwerg
Categories Apple
Time 3h
Yield 5-6 half-pints
Number Of Ingredients 6
Steps:
- In an 8 or 10 quart pot combine apples and cider or juice. Bring to boiling; reduce heat. Cover simmer for 30 minutes, stirring occasionally. Then puree in a food processor or blender. Return to pot. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook uncovered, over very low heat 11/2 hours or till very thick, stirring often.
- Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jars rims; place lids on jars and screw on the jar rings. Process in boiling-water canner 5 minutes (start timing when water begins to boil). Remove jars and cool on racks. Makes 5-6 half-pints.
Nutrition Facts : Calories 527.1, Fat 0.8, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 137.9, Fiber 10.3, Sugar 122.3, Protein 1.1
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
GRANDMA HORNER'S DUTCH APPLE BUTTER
Rich and delicious! As a child I didn't realize how good this apple butter was. When a friend ruined a batch of apple butter, she asked me if I had a good recipe and I gave her this recipe. She made it and raved over it. So did everyone that received jars from her as gifts, including me! This year, I made it myself. I got apple seconds for a great price at a local orchard and had a great time making it and thinking of my grandmother. Tips: I used a variety of baking apples (Don't use eating apples, some can be grainy).
Provided by FoodDramaGirl
Categories Apple
Time 2h15m
Yield 3 quart jars, 60 serving(s)
Number Of Ingredients 7
Steps:
- Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
- In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
- Drain apples. Discard water.
- Run apples through food mill to remove skins and turn apples to pulp.
- In large pot, bring cider to a boil and add apple pulp and brown sugar.
- Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
- When it reduces/thickens, add cinnamon, allspice and cloves.
- Let it thicken to desired spreading consistency.
- Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
- Serve on bread, toast, muffins, or on cottage cheese.
Nutrition Facts : Calories 75.2, Fat 0.1, Sodium 4.8, Carbohydrate 19.5, Fiber 0.8, Sugar 18.1, Protein 0.1
GRANDMA'S APPLE BUTTER
I found this in my mom's old recipe box. It was hard to read. I remember having this when I was young. The amount, time, and temp were not on the card so I have guessed at them. If I have them wrong please tell and I will edit it. Thank you.
Provided by Julie Leo
Categories Apple
Time 2h15m
Yield 6-7 cups
Number Of Ingredients 4
Steps:
- Peel and cook apples adding water as needed.
- Push thru a sieve.
- Then bake in the oven till thick.
- As there was no time or temp please watch them closely.
Nutrition Facts : Calories 712, Fat 0.2, Sodium 1.5, Carbohydrate 184.5, Fiber 3.4, Sugar 179.5, Protein 0.3
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