Wine Diva Apple Butter - incl. canning directions
- Number of Servings: 100
Ingredients
16 medium apples, free from bruising4 C Sugar2 TBS ground cinnamon
Prepare the apples: Wash the apples and core them. It is not necessary to peel the apples. Cut the apples into quarters, or smaller, pieces.
Prepare the Sauce: Combine apples and 2 cups of water in a stock pot or sauce pan. Simmer over medium heat until the apples are tender. Puree in a blender, food processor or food mill. If you use a blender, it may be necessary to add a little extra liquid to prevent the blender from overheating.
Make the Apple Butter: Return the pureed apples to the stockpot or sauce pan. Add the sugar and the cinnamon. Simmer over low heat stirring constantly to prevent burning. The apple butter will become darker and thicker. You can test that the apple butter is ready to be canned when it will round up or maintain a peak on a spoon.
Canning: Pour the apple butter into sterilized canning jars. You can use your dishwasher to sterilize the jars. Leave 1/2 an inch of empty space at the top of the jar to prevent the apple butter from spilling out and ruining the seal. Place sterilized lids and rims on the jars. Boil in water for 15 minutes. You can use a water bath canner, or simply use a stock pot filled with boiling water. Remove the jars after boiling being careful not to disturb the lids. The lids will begin to seal after approximately 1 hour.
Store the Apple Butter: You can test to ensure the apple butter has sealed properly after allowing the cans to rest for at least 12 hours. Push on the lid and it should not pop or give. Label the apple butter with the contents and the date. Store the apple butter in a cool, dry, place. Apple butter stored in a cool area will last 12 months or longer.
Number of Servings: 100
Recipe submitted by SparkPeople user THEWINEDIVA.
Prepare the Sauce: Combine apples and 2 cups of water in a stock pot or sauce pan. Simmer over medium heat until the apples are tender. Puree in a blender, food processor or food mill. If you use a blender, it may be necessary to add a little extra liquid to prevent the blender from overheating.
Make the Apple Butter: Return the pureed apples to the stockpot or sauce pan. Add the sugar and the cinnamon. Simmer over low heat stirring constantly to prevent burning. The apple butter will become darker and thicker. You can test that the apple butter is ready to be canned when it will round up or maintain a peak on a spoon.
Canning: Pour the apple butter into sterilized canning jars. You can use your dishwasher to sterilize the jars. Leave 1/2 an inch of empty space at the top of the jar to prevent the apple butter from spilling out and ruining the seal. Place sterilized lids and rims on the jars. Boil in water for 15 minutes. You can use a water bath canner, or simply use a stock pot filled with boiling water. Remove the jars after boiling being careful not to disturb the lids. The lids will begin to seal after approximately 1 hour.
Store the Apple Butter: You can test to ensure the apple butter has sealed properly after allowing the cans to rest for at least 12 hours. Push on the lid and it should not pop or give. Label the apple butter with the contents and the date. Store the apple butter in a cool, dry, place. Apple butter stored in a cool area will last 12 months or longer.
Number of Servings: 100
Recipe submitted by SparkPeople user THEWINEDIVA.
Nutritional Info Amount Per Serving
- Calories: 45.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.0 g
Member Reviews