How to Make Great Apple Butter

Easy to make and delicious

I found myself with some Fuji Apples that I bought and set aside. Actually I forgot about them so of course they got a little soft. I like my eating apples crisp. Ok so anyways I have never made apple butter and I love it.

I found a lot of recipes, but they had a lot of vinegar in them and a lot of sugar so I went thru a Mormon cook book that I have and found the following recipe. Of course I reduced the recipe because I didn’t have a gallon of apple pulp, so the following recipe is as it was in the book; Very sweet and short.

  • 1 gallon of apple pulp, (I think pippin apples work better)
  • ½ gallon of sugar
  • 11/3 cup of vinegar (or less)
  • 4 Tsp. cinnamon
  •  Cook the pulp, and then add sugar, vinegar and cinnamon. Cook until clear.

That was all that was in the recipe.

So my recipe is as follows;

  • 8 cups of apple pulp (I had Fuji apples)
  • 4 cups of brown sugar
  • 1 cup of vinegar
  • 2 tsp of cinnamon
  • 2 tsp of cloves

I cooked the apples and cooled them over night then put in them in the blender until it looked like applesauce added the brown sugar, vinegar, cinnamon and cloves. I boiled them for about ½ hour on medium heat until it started getting thick. It really didn’t look to good, but my husband said to continue cooking and see what happens.  I was making pepper jelly at the same time so the apples mixture cooked about 15 minutes more and that made a difference in the texture. So cooking time is 45 minutes all together.

I sanitized the jars (4 pint jars) and poured the hot sauce into jars, cleaned the rims and put the lids and rings on. Tightened them finger tight and put them in a water bath for 10 minutes. They look pretty good. I had left over sauce but not enough for a jar so I put it in a bowl and had it on toast for breakfast. A friend and my husband both agreed it was very good and nicely spread able. (Not runny)

So experiment with the recipes, I may not always have the amount of product that the recipe calls for, but try reducing it and see what happens. My problem comes in when someone asks me for the recipe (if am lucky) I never make it the way the recipe calls for.

Preparedness Mom

This entry was posted in cooking, preserving foods, recipes and tagged , . Bookmark the permalink.

4 Responses to How to Make Great Apple Butter

  1. Terry says:

    If you slice 8 cups of apples would that be the same as 8 cups of apple pulp?

  2. admin says:

    My wife is out of town today, I think it would take a bit more than 8cups sliced to fill the cracks between pieces.
    Howard

  3. I love apple butter! Have some pints of these stored away can really help lift the spirits during tough times.

    Thanks for the recipe.

    Joe

  4. Anonymous says:

    you can use apple sauce instead of
    peeling and cooking then putting it through the ricer. then use your favorite recipie. its great and faster.

Leave a Reply

Your email address will not be published. Required fields are marked *