coconuts

Anyone have a favorite apple butter recipe? Please share.

rufree4t

I like this method. You can use any spices you like. This way you do not have to worry about it scorching. I think you could use almost any recipe in the crock pot.


http://www.pickyourown.org/applebutter.htm

coconuts

Thanks, sounds good. Will give it a try.

sparkys_mom

This is the method I use.
http://eatingrichly.com/11/apple-but...d-be-proud-of/

This method skips the applesauce and goes straight to the apples. I make a couple of modifications. I core the apples and chop them in a food processor - skin and all. I keep the sugar on the lower end. I don't can them. I purchased freezer safe canning jars and freeze instead.

oldtnquiltinglady

I have my favorite way of making apple butter, but sitting here reading these methods has made me so hungry that I am going right to the kitchen and making some toast and eating some of mine, a constant in my refrigerator door. My grandkids always want apple butter and any kind of bread that I have handy when they come in.

My recipe comes from my BH&G little red checkered New Cook Book from 1963. I think someone gave it to me as a gift when my youngest son was born (1963). Mine takes more than one day to make it, but I don't have to peel the apples, just run them through a food mill when they get tender. Yummmmmmmmm.

dc989

I use the one in the Ball Blue Book canning book on page 31 called Sweet Cider Apple Butter. Basically you cook the apples in apple cider to make your "sauce", sieve out the peel etc, then add sugar and spices. I cook my prepared apple sauce in my roaster pan in the oven for hours at a lower temp maybe 300. Stir frequently to prevent sticking. My late MIL made apple butter in a copper kettle over a fire outside for years. It was so delicious. I have concocted for years trying to get that mellow flavor, but know it was the copper kettle. BTW a mix of apples works very well so you get lots of levels of flavor.

MartiMorga

I made apple butter for the first time this year - took forever to cook down to the right consistency! Someone mentioned using a pressure cooker to speed up the process - haven't found any information on that yet. We canned all our jars (canning is so simple and we use the burner next to our barbeque). Am going to check out all of your recipes, we also used the one listed in the blue book.

Dedemac

I cheat, I just cook my apples with water until they are soft, I use a few different varieties at the same time. I have a chinois which is a cone shaped sieve with a wooden press, that I place a jelly bag on the outside frame. After I press the apples to get all the good stuff I let the bag drip for awhile. With the amount I do this is done in a few batches. The liquid goes in a container in the fridge and I measure the pulp in to the pan. This way the apples are cooked but not over cooked and I can make jelly also. I use the recipe that is in the Joy of cooking, but cut the spices in half. I like a milder clove taste. I think the process is probably as long as just reducing the apple butter but I can't see wasting the gas to cook the liquid out. If the butter is to thick I can always add some juice back. I usually get about 4 to 5 jars of each out of a pot of cooked apples.

junipergal

I must be getting old - I've never heard of using applesauce to make apple butter - how do you know what type of apple they've used - the best apple butter comes from using the best cooking apples!

Craftycat

Caramel-Spice Apple Butter
4 pounds Rome Apples 1 teaspoon cinnamon
4 1/2 pounds granny Smith apples 1/2 teaspoon cloves
1 cup water 1/4 teaspoon ginger
4 cups sugar,divided 2 tablespoons lemon juice
Wash apples;remove stem and blossom ends. Cut into pieces;do not peel or core.Combine apples and water in a large covered saucepot. Cook until soft,about 30 minutes.Press through a sieve or food mill. Measure 12 cups apple pulp;set aside.Heat 2 cups sugar in a seperate saucepot,stirring until sugar melts and turns a rich golden brown.Carefully combine carmelized sugar and apple pulp.Sugar will crackle and harden.Add remaining 2 cups sugar and spices.Cook, uncovered, until thick enough to round up on a spoon.As mixture thickens,stir frequently to prevent sticking.Stir in lemon juice.Ladle hot butter into jars leaving1/4-inch head-space.Adjust two-piece caps.Process 10 minutes in a boiling-water canner.Yield:about 6 half pints.


Recipe is from the Ball Blue Book 1999
Hugs
Sharon