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Apple Butter Recipe
|Apple cider||6 Cup (96 tbs)|
|Apples||5 Pound (Tolman Sweets Or Snow Apples Are Preferable But The Popular Mcintosh And Spies Make Good Butter)|
|Sugar||1 1⁄2 Cup (24 tbs) (Or As Required)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3130 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 91 mg3.8%
Total Carbohydrates 808 g269.2%
Dietary Fiber 58 g232.1%
Sugars 706.3 g
Protein 6 g12.6%
Vitamin A 25.1% Vitamin C 176.8%
Calcium 20.8% Iron 44.3%
*Based on a 2000 Calorie diet
Reduce heat to medium.
Wash apples, quarter, remove blossom and stem ends.
Slice and add to the cider.
Cook uncovered until the apples are soft.
Stir and mash during the cooking period.
Press through a sieve or put through a food mill.
Measure the pulp.
Add 1/4 cup of sugar per cup of pulp if the apples are very sweet, up to 1/2 cup sugar per cup of pulp for very sour apples.
Add spices and cook over low heat until thick and dark brown, stirring frequently to prevent scorching.
This may take up to 4 or 5 hours for the dark rich apple butter.
Pack into hot sterilized jars.
Seal with melted paraffin wax.