Apple Butter

© Katherine Stetson

Pounds of sugar and commercial pectin are not necessary.  Stewing the apples with the seeds and skin provide all the pectin required to ‘set’ the butter.  Add additional spices, if you like, such as cinnamon, cloves, nutmeg or Calvados.

You will need a large slow-cooker, a food mill and basic canning equipment for this recipe.

For complete canning instructions please go here. http://www.uga.edu/nchfp/

For 8-9 half-pint jars:

  • 5 pounds cooking apples, washed
  • 2 cups apple cider
  • 1 cup brown sugar
  • 1 teaspoon allspice

Pour apple cider into a large slow-cooker.  Turn heat to high.  Remove stems from apples and cut into quarters.  Add apples to slow-cooker and put the lid on.  Stir occasionally over a 5-6 hour period or until apples have broken down to mush.  Let mush cool.

Place a food mill with a medium-sized disc over a large bowl.  Spoon apple mush into mill and process in batches until all apples have been milled.  Rinse slow-cooker to remove any lingering skin or seeds.

Return milled mush to the slow-cooker with the sugar and allspice.  Stir occasionally over a 5-6 hour period with the led slightly ajar.  Butter will deepen in color and thicken.  When desired consistency is reached, prepare a canning station.

 

Process jars for 10 minutes.

Copyright © Katherine Stetson, all rights reserved.