Old fashioned apple butter, thick and sweet! Perfect for to make for gifts!
- 5 lbs. apples (any kind will work but Granny Smith apples are best)
- 2 cups water
- 2.5 cups granulated sugar
- 1 cup light brown sugar
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- Peel and remove cores from apples. Cut the flesh of the apples into small pieces and put them in a large stockpot with the water. Simmer for 15 minutes to soften, stirring occasionally.
- Pour the mixture into a blender and puree until smooth. It should measure out to 7 cups of puree. *see notes (You can also use an immersion blender to puree right in the stock pot)
- Add the sugars and spices and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. The apple butter should be thick enough to mound on a spoon. Stir frequently to avoid sticking or burning.
- Ladle the hot apple butter into jars, leaving a 1/4 inch headspace. Wipe the rim of the jar to remove any apple butter. Center the canning lid on the jar and adjust the band to finger-tight. (Do not over tighten!) If you are NOT water-bath canning, let the jars cool and store in the refrigerator for up to a month.
- If canning, prepare the water-bath canner by filling with water and bring to a boil while you are making the apple butter.
- Once you’ve filled all of your jars, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint size jars or smaller. If you are over 1000 feet in elevation, process for 15 minutes. Turn off heat and let jars sit for 5 minutes.
- Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.
Slow Cooker Instructions
Place chopped apples, water, sugars and spices into a slow cooker. Cook on low heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Continue to cook uncovered until the desired consistency is reached. (Peeling the apples is not necessary when using this method to get a smooth apple butter. The apple skins cook down to a really soft texture which makes them easy to blend)
- Use 1/2 cup of sugar for every cup of apple puree.
- After checking seals, leave the rings off when storing.
- Serving Size: 1 teaspoon
- Calories: 12
- Sugar: 3
- Fat: 0
- Carbohydrates: 3
Keywords: old fashioned apple butter, easy apple butter recipe