|Nutritional Guidelines (per serving)|
|Servings: 1 pint (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple Butter is common throughout Eastern Europe. With only three ingredients in the recipe -- apples, water, and sugar -- it was an easy project for an overabundance of fruit.
Today, we have microwaves and slow cookers that take the drudgery out of keeping a watchful eye on the pot. This recipe easily can be increased. It's low in sugar, as all fruit butters are, and makes a great topping for breads, rolls, ice cream and cakes.
- 1 pound apples (washed, quartered, and cored)
- 1/2 cup water
- 1/2 to 1 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Prepare the Ingredients
Gather the ingredients.
In a medium saucepan, combine apples and water.
Bring to a boil, reduce heat to low, and simmer until apples look like applesauce, stirring occasionally.
Pass the puree through a sieve or food mill.
Mix the strained puree with the sugar and spices and choose one of the following cooking methods.
Place sweetened pulp in a slow cooker with the lid partially off to let steam escape.
Set at low and cook, stirring occasionally, for 6 to 12 hours or overnight, until thick enough so the butter doesn't run off a spoon when turned upside down.
Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time.
Stir frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Place sweetened pulp in a medium saucepan and cook over medium-low heat.
Stir frequently, for 1 to 2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Heat oven to 250 F.
Place sweetened pulp in a heatproof casserole dish or roaster.
Bake, stirring only occasionally, for 1 to 3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Can the Apple Butter
Place hot butter in hot sterilized jars, leaving 1/4-inch headspace.
Cover with hot sterilized lids and rings.
Process in a water bath for 10 minutes.
Remove to counter and allow to cool before storing in a cool, dry, dark place.
- If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.