Time 1h15m Yield 15 Number Of Ingredients 6 Steps:
Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes. Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Time 3h30m Yield about 2 cups Number Of Ingredients 8 Steps:
Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes. Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender). Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days. Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops
Time 2h30m Yield 64 Number Of Ingredients 8 Steps:
Mix all ingredients in 5- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.
Time 9h30m Yield 6 1/2 pint jars Number Of Ingredients 6 Steps:
Place apples in crock pot; cook on high for 4-1/2 hours (covered). After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid. Stir and seal in jars. *Can seal in hot water bath or top with paraffin.
Time 20m Yield 3 cups Number Of Ingredients 13 Steps:
Add everything together. Well, that’s where their recipe ends. I think that’s silly. So, let’s continue. Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent. Add the garlic, cook for about a minute. Put everything into a sauce pot on medium heat, stir everything together. Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently. Take it off heat, let it cool for 30 minute (unless you’re canning, of course). Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
Time 11h20m Yield 4 pints. Number Of Ingredients 5 Steps:
Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
More about “apple butter i recipes”
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes. Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth. Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.
