How to Make Timeless Apple Butter - A Step-by-Step Guide

There's something truly magical about the process of making apple butter. From the moment the sweet, spicy fragrance of simmering apples fills your kitchen to the satisfying sight of the finished product, apple butter-making is a time-honored tradition that never gets old. In this recipe, we'll show you how to create a timeless apple butter that will have your friends and family coming back for more.

Apple butter is a classic spread that's been enjoyed for centuries. It's made by slow...

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Ingredients

  • 20 small apples -- peeled, cored, and chopped
  • 3 cups white sugar
  • 1 cup apple cider
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves

Information

  • Prep Time: 10 mins
  • Cook Time: 11 hrs
  • Additional Time: 10 mins
  • Total Time: 11 hrs 20 mins
  • Servings: 128
  • Yield: 4 pints

  • Stir apples, sugar, apple cider, cinnamon, allspice, salt, and cloves together in a slow cooker.
  • Cook on High for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, until the mixture is thickened and dark brown, 9 to 11 hours. Remove cover and continue cooking on Low, whisking occasionally, until desired smoothness is achieved, about 1 hour.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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

    28 cal.

    • Sodium: 5mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Vitamin C: 1mg
    • Calcium: 2mg
    • Potassium: 18mg