Apple Butter Recipe

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Apple Butter Recipe
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Ingredients
15
Count
Nutrition
3265
Calories
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Ingredients:

  • 2 cups water
  • 4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • equipment needed
  • 1 wide 8-quart pan (stainless steel or copper with stainless steel
  • a food mill or a chinois sieve
  • a l rge (8 cup) me suring cup pourer
  • 6-8 (8-oz ) canning jars

Directions:

  1. Method........
  2. Preparing the Fruit
  3. Cut the apples into quarters, without peeling or coring them
  4. (much of the pectin is in the cores and flavor in the peels), cut out
  5. Damaged parts.
  6. ..........First Stage of Cooking-
  7. Put them into large pot, add the vinegar and water, cover, bring to
  8. A boil, reduce heat to simmer, cook until apples are soft, about 20
  9. Minutes. Remove from heat.
  10. Measure out the purée and add the sugar and spices
  11. Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below.
  12. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple
  13. Pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon,
  14. Ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
  15. .........Second Stage of Cooking-
  16. Cook uncovered in a large, wide, thick-bottomed pot on medium low
  17. Heat, stirring constantly to prevent burning. Scrape the bottom of the
  18. Pot while you stir to make sure a crust is not forming at the bottom.
  19. Cook until thick and smooth when a bit is spooned onto a cold plate
  20. And allowed to cool (1 to 2 hours). You can also cook the purée on
  21. Low heat, stirring only occasionally, but this will take much longer as
  22. Stirring encourages evaporation. (Note the wider the pan the better,
  23. As there is more surface for evaporation.)
  24. .......Canning.....
  25. There are several ways to sterilize your jars for canning. You can run
  26. Them through a short cycle on your dishwasher. You can place them
  27. In a large pot (12 quart) of water on top of a steaming rack (so they
  28. Don't touch the bottom of the pan), and bring the water to a boil for
  29. 10 minutes. Or you can rinse out the jars, dry them, and place them,
  30. Without lids, in a 200°F oven for 10 minutes.
  31. Pour into hot, sterilized jars and seal. If you plan to store the apple
  32. Butter un-refrigerated, make sure to follow proper canning
  33. Procedures. Before applying the lids, sterilize the lids by placing
  34. Them in a bowl and pouring boiling water over them.
  35. Wipe the rims of the jars clean before applying the lids.
  36. I use a hot water bath for 10 minutes to ensure a good seal.
  37. **If you want a deep brown color that is thick, make sure you cook
  38. Your apple butter a long time.**
  39. NOTE....**As an alternative to stove cooking the puree you can cook
  40. Uncovered in a microwave, on medium heat to simmer, for around
  41. 30 minutes. **
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3264.95 Kcal (13670 kJ)
Calories from fat 1.24 Kcal
% Daily Value*
Total Fat 0.14g 0%
Sodium 848.47mg 35%
Potassium 1638.25mg 35%
Total Carbs 819.86g 273%
Sugars 710.54g 2842%
Dietary Fiber 39.25g 157%
Protein 0.27g 1%
Vitamin C 0.6mg 1%
Iron 0.5mg 3%
Calcium 201.3mg 20%
Amount Per 100 g
Calories 101.64 Kcal (426 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 26.41mg 35%
Potassium 51mg 35%
Total Carbs 25.52g 273%
Sugars 22.12g 2842%
Dietary Fiber 1.22g 157%
Protein 0.01g 1%
Calcium 6.3mg 20%

* 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

  • 64.5
    Points
  • 86
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium,
  • High in Sugar

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