Ingredients Jump to Instructions ↓

  1. 10 lbs 4540g / 160oz Apples - peeled, cored,

  2. 6 cups 1422ml Water

  3. 3 lbs 1362g / 48oz Granulated sugar or dried cane juice

  4. 1 3/4 teaspoons 8.8ml Ground cinnamon

  5. 1 1/4 teaspoons 6 1/3ml Ground allspice

  6. 1/3 teaspoon 1.7ml Ground cloves

  7. 1 Salt

Instructions Jump to Ingredients ↑

  1. Place apples in a large nonreactive pot; cover with water. Bring to a simmer; cook until apples are soft. Puree apples with a food mill or immersion blender.

  2. Preheat oven to 300 degrees.

  3. Stir sugar, cinnamon, allspice, cloves and salt into pureed apples. Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours. Be patient and stir often.

  4. Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter.

  5. Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath.

  6. Refrigerate jars after opening.

  7. Yielda about 3 quarts.


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