Apple Butter Recipe

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Apple Butter Recipe
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Ingredients
9
Count
Nutrition
2
Calories
Total time
405
Minutes
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Ingredients:

Directions:

  1. Equipment Needed.
  2. 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining).
  3. A food mill or a chinois sieve.
  4. A large (8 cup) measuring cup pourer.
  5. 6-8 8-ounce canning jars.
  6. Method.
  7. Preparing the Fruit.
  8. 1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
  9. First Stage of Cooking.
  10. 2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
  11. Measure out the purée and add the sugar and spices.
  12. 3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
  13. Second Stage of Cooking.
  14. 4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.).
  15. Canning.
  16. 5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
  17. 6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
  18. As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
  19. Makes a little more than 3 pint jars.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2.43 Kcal (10 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 0.07mg 0%
Potassium 4.12mg 0%
Total Carbs 0.64g 0%
Sugars 0.49g 2%
Dietary Fiber 0.1g 0%
Protein 0g 0%
Vitamin C 0.1mg 0%
Calcium 0.5mg 0%
Amount Per 100 g
Calories 38.95 Kcal (163 kJ)
Calories from fat 0.05 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 1.16mg 0%
Potassium 65.92mg 0%
Total Carbs 10.19g 0%
Sugars 7.77g 2%
Dietary Fiber 1.58g 0%
Protein 0.03g 0%
Vitamin C 1.2mg 0%
Calcium 8.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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