Homemade No Sugar Added Apple Butter
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 20.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.4 g
- Protein: 0.1 g
View full nutritional breakdown of Homemade No Sugar Added Apple Butter calories by ingredient
Introduction
A rich and flavorful apple butter you can enjoy without wrecking your diet. People won't know there's not any sugar in it unless you tell them!This is a simple recipe that makes 1 pint of apple butter that can be stored on the shelf or in the fridge. Increase the recipe and make lots of it at once to give away as gifts to friends, family, & coworkers! A rich and flavorful apple butter you can enjoy without wrecking your diet. People won't know there's not any sugar in it unless you tell them!
This is a simple recipe that makes 1 pint of apple butter that can be stored on the shelf or in the fridge. Increase the recipe and make lots of it at once to give away as gifts to friends, family, & coworkers!
Number of Servings: 20
Ingredients
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3 large Granny Smith Apples, peeled, cored, and chopped
2 cups Splenda granulated
1/4 cup Splenda Brown Sugar blend
2 Tablespoons Apple Pie Spice or Pumpkin Pie Spice (more or less to suit your taste)
Directions
If you are going to store this on a shelf, you will need a water bath canner or a pot deep enough to boil the jar in for 20 minutes. Without sealing, it will keep in the refrigerator up to 4 weeks or so, based on my experience with what I've made.
Process apples in food processor until the consistency of applesauce.
Combine all ingredients in a saucepan and bring to a low boil. Back off heat and simmer, uncovered, stirring every few minutes, until the mixture gets very thick and the spoon leaves tracks in it. How thick it is when you take it off the stove is how thick it will be on your morning toast. The cooking time can be anywhere from 1 to 1-1/2 hours, depending on your preferences. I like mine thick, so it cooked for a good long time.
If the mixture gets thick, but the apples aren't cooked down enough, add some water and continue to simmer until the desired texture is reached.
Prepare a 1 pint canning jar and lid. (or two 1/2 pint jars) by washing them in hot water. Keep them in clean hot water (a pot of hot water on the stove works great for this) until filling. If shelf storing, get enough water to cover the jar(s) in canner/pot to boiling. Also put lids and bands into a pot of hot, not boiling, water.
Fill jar(s) to within a half inch of the tops. Wipe the lips with a clean cloth, Put the lid and band on the jar and hand tighten. If shelf storing, carefully place jar(s) in boiling water.
Boil for 20 minutes, then remove from water. Set on counter and wait for the *plink* the lid makes when sealing. if you don't hear the plink, store the jar in the fridge.
I believe these will store up to 6 months on the shelf, then should be eaten within a month of opening. They may safely store longer than that after opening, but I've never had a jar survive more than 3 weeks without getting eaten once it was opened.
This apple butter tastes really good on toast, or on a peanut butter sandwich. Mix some in with your oatmeal to give it a neat flavor, too, or top a pankcake with it. Mmmmm.....
Number of Servings: 20
Recipe submitted by SparkPeople user TNLORI.
Process apples in food processor until the consistency of applesauce.
Combine all ingredients in a saucepan and bring to a low boil. Back off heat and simmer, uncovered, stirring every few minutes, until the mixture gets very thick and the spoon leaves tracks in it. How thick it is when you take it off the stove is how thick it will be on your morning toast. The cooking time can be anywhere from 1 to 1-1/2 hours, depending on your preferences. I like mine thick, so it cooked for a good long time.
If the mixture gets thick, but the apples aren't cooked down enough, add some water and continue to simmer until the desired texture is reached.
Prepare a 1 pint canning jar and lid. (or two 1/2 pint jars) by washing them in hot water. Keep them in clean hot water (a pot of hot water on the stove works great for this) until filling. If shelf storing, get enough water to cover the jar(s) in canner/pot to boiling. Also put lids and bands into a pot of hot, not boiling, water.
Fill jar(s) to within a half inch of the tops. Wipe the lips with a clean cloth, Put the lid and band on the jar and hand tighten. If shelf storing, carefully place jar(s) in boiling water.
Boil for 20 minutes, then remove from water. Set on counter and wait for the *plink* the lid makes when sealing. if you don't hear the plink, store the jar in the fridge.
I believe these will store up to 6 months on the shelf, then should be eaten within a month of opening. They may safely store longer than that after opening, but I've never had a jar survive more than 3 weeks without getting eaten once it was opened.
This apple butter tastes really good on toast, or on a peanut butter sandwich. Mix some in with your oatmeal to give it a neat flavor, too, or top a pankcake with it. Mmmmm.....
Number of Servings: 20
Recipe submitted by SparkPeople user TNLORI.
Member Ratings For This Recipe
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