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Start by peeling, coring and chopping apples. If you’re ambitious, save the peels and cores to make apple scrap vinegar or apple jelly. Depending on how efficient you work, 5 pounds of apples will result in about 3 pounds of peeled/cored apple chunks .
That way I could enjoy it now and later. Growing up apple butter was a special treat. My mom would break open a can and serve it with star shaped biscuits for Christmas morning. Sometimes on a Saturday morning, she would wake up early and make biscuits. They were always topped with her homemade apple butter.
Yo, I’m Sarah Cook
The apples are quickly chopped—peels and all—then roasted for deep, caramelized flavor. The natural pectin in the peels and seeds thickens the mixture, creating a rich, buttery texture. So much better than the watery mess applesauce usually turns out to be.
So when I go apple picking and have a bushel I need to use up, instead of making a batch of sad sauce, I make apple butter. Applesauce is generally made by boiling apples, and so is apple butter—really, apple butter is just a more concentrated version of applesauce. Apple butter is one of the most fabulousedible gifts to make during the holiday season. It has a fresh apple flavor, with deep spicy undertones, and an ultra silky texture.
What Are Fruit Butters Anyway?
Thinly sliced apples in the Crockpot, back when I’d just put my sugar in to start. You’ll need 5 or 6 half pint jars for this recipe. You can make the peanut butter cups up to a week ahead and refrigerate in an airtight container . The peanut butter discs can be made and chilled a day ahead. Big ovens, little juicers, and everything in between, these are the tools that made our cooking easier in 2022.
Place the jars so they do not touch one another. Begin processing time when the water returns to boiling. Process in a boiling-water canner for 5 minutes . Remove jars from canner; cool on wire racks. Wash all of the jars you’ll need for this recipe in hot, soapy water, then rinse them, and place them in the boiling water canner. Cover them in water, and then bring the water to a simmer; you do not need to boil them.
Coring, Peeling and Quartering the Apples
This gives the spread a longer shelf life than the sauce. Cover, leaving a little space open for the pot to vent, and simmer for 20–30 minutes, stirring occasionally. Turn off heat when apples are extremely tender and most of the liquid has evaporated.
You know it’s fall when you can smell the apples simmering in the pot. Canning apples doesn’t take much expertise, and the benefits are enormous. Toni, generally altitudes above 6,000 feet recommend that you triple the processing time for half-pints and pints and double the processing time for quarts.
A slow cooker is the easiest way to cook this peach butter recipe. You need low temperatures for a long time without scorching. Add apples to a saucepan with water, and boil until soft.
Gently press 1 peanut butter disc into each muffin cup, allowing the chocolate to come up around the sides. Spoon chocolate on top of peanut butter to cover, about 2 teaspoons for regular muffin cups or 1 teaspoon for mini muffin cups. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Any apples you have on hand will work just fine.
Please let me know if you have any follow up questions. I made grape jelly using juice, it did not set. Can I save the juice and how would I be able to get it to jell?
Center lid on jar and apply band, adjust to fingertip tight. It's also super easy to learn how to make apple butter in your trusty slow cooker. Try our spiced slow-cooker apple butter recipe.
What’s most important is having your canning tools ready before you start. You can find more of mycanning and preserving recipes, here. ZDNET's recommendations are based on many hours of testing, research, and comparison shopping.
As long as the lids are sealed it should be fine. Assuming you processed it in a water bath, it is most likely just a normal separation. Just stir it in when you open the jar to use it. Apple butter will be a smooth sauce consistency.
Stocking Up from 1977 ~ This unique recipe recommends you start with 2 parts apples and 1 part apple cider. Those are the only ingredients, but with all that cider there’s plenty of extra apple flavor and sugar. The tradition of making apple butter goes all the way back to the middle ages, long before home canning was developed as a method of food preservation. The apples would be cooked on a copper kettle over a very low fire for at least hours, stirring with a long wooden paddle. The low slow heat would cause natural apple sugars to caramelize, resulting in a deep brown color, and rich caramel flavor. Ladle hot apple butter into a hot jar leaving a ¼ inch headspace.
After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. Break up large apple pieces using a potato masher or large spoon.
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