I bake them repeatedly in the oven for several hours or until the apple butter is thick and crimson in color.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 5 mins |
| Additional Time: | 35 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 45 |
| Yield: | 45 servings |
Ingredients
- 5 pounds McIntosh apples, chopped
- 1 cup white sugar
- 1 cup brown sugar
- ¼ cup butter
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 (1 pint) canning jars with lids and rings, or as needed
Instructions
- Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9×13-inch baking pan.
- Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
- 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 30 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.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 9 mg |
| Sugars | 13 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
very good and tasty recipe.
I followed the recipe but I never put this in the oven. Instead, I peeled, cored and sliced 5 lbs. of apples, 1 c. sugar, 1 c. brown sugar, 1/4 c. butter, 1 T. cinnamon and 1 tsp. nutmeg. I cooked this for about 2 1/2 hours stirring occasionally and then poured into my blender and blended this real good. Pour into 3 2qt. clean canning jars with rings and lids. Let the butter cool, and seriously this is closer to apple sauce then apple butter. Yummy Great for gift giving.
Thank you ELEANORAFA. I grew up in Kentucky and remember making apple butter with butter added, but after looking at many recipes I thought maybe I was wrong. Last night I made a batch of slow cooker apple butter (almost same ingredients as yours,) but it just wasn’t right. I went looking for more recipes to see what I was missing and I found yours. I wasn’t crazy! I added the butter to my batch and PERFECT! Thanks some much.
very tasty