Time 2h20m Yield 2 cups. Number Of Ingredients 5 Steps:
Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.
Time 1h25m Yield 3 cups Number Of Ingredients 7 Steps:
Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth. Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.
More about “pennsylvania dutch apple butter recipes”
Time 2h15m Yield 3 quart jars, 60 serving(s) Number Of Ingredients 7 Steps:
Wash apples thoroughly. Use apple slicer to slice apples. Discard core. In large pot, boil apples (with skins on) in water until soft (approx. 15 min.). Drain apples. Discard water. Run apples through food mill to remove skins and turn apples to pulp. In large pot, bring cider to a boil and add apple pulp and brown sugar. Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared – it takes time for it to reduce. When it reduces/thickens, add cinnamon, allspice and cloves. Let it thicken to desired spreading consistency. Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can’t remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints. Serve on bread, toast, muffins, or on cottage cheese.
