Vanilla Rum Apple Butter Recipe

No Photo

Have you made this?

 Share your own photo!

Vanilla Rum Apple Butter

Nancy Schimunek

By
@welchmom

Yield: 8 8-ounce jars


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

Yield: 8 8-ounce jars

Prep:

35 Min

Cook:

1 Hr

Method:

Canning/Preserving

Ingredients

6 lb
apples, peeled, cored, and quartered
2 c
sweet apple cider
2-1/2 c
granulated sugar
1 c
rum
2 tsp
ground vanilla (or vanilla extract)

Directions Step-By-Step

1
Combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
2
Puree using an immersion blender, food mill, or food processor just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple puree.
In a large slow cooker, combine apple puree and sugar. Stir until sugar dissolves. Prop lid open with using the handle of a wooden spoon and allow to reduce gently for about 8 hours.
3
Stir in rum and ground vanilla and cook for 1 hour. Finished apple butter will be thick and hold its shape on a spoon.
4
Can (process for 10 minutes) or refrigerate for up to 1 month. If it lasts that long.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Fruit
Regional Style: American