Jams & Jellies
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1 PINT APPLE BUTTER
1 1/2 - 2
apples (depending on size 6 - 10) peeled, cored, and roughly chopped -- don't worry about cutting away bruises
water or apple juice (if using water -- you may have to adjust sugar just a bit)
sugar or splenda (white or brown)
Put apples into a medium heavy saucepan. Add apple juice or water
Over medium high heat bring apple juice to a rolling boil. Reduce heat to medium low. Cover tightly and simmer for 40 - 60 minutes, stirring every 10 - 15 minutes, until apples begin to fall apart.
Without removing pot from heat, mash the apples with the back of a spoon. Mixture will look like lumpy applesauce.
Add sugar and spices. Reduce heat to low and continue cooking uncovered for approximately 2 hours stirring every 10 - 15 minutes.
Remove from heat when mixture has reached desired consistency. Remember apple butter will thicken slightly when refrigerated.
Allow apple butter to cool for 20 minutes. Stir well. Place apple butter in an air tight covered container. Place apple butter in refrigerator.