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Apple Butter





Yields
Makes 5 to 6 cups

Notes: Pat Scheuner's batches of apple butter at Grandpa's Cellar in Camino, California, are so big that it takes 5 days for them to cook in big copper kettles. To get the same effect with fewer apples, finish the butter in the oven. For a no-sugar version, cook Golden Delicious apples in apple juice and use about 1 cup honey instead of brown and granulated sugars.

 5 pounds apples such as Gravenstein, Elstar, or McIntosh
 1 cup apple juice or water
 1/2 cup firmly packed brown sugar
 1 to 1 1/2 cups granulated sugar
 1 tablespoon ground cinnamon
 1/2 teaspoon ground cloves
 1/4 teaspoon ground allspice
Step 1
1

Peel, quarter, and core apples.

Step 2
2

In a 6- to 8-quart pan, combine apples and juice. Cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pressed, 20 to 30 minutes.

Step 3
3

In a blender or food processor, purée apple mixture, a portion at a time. Pour purée into a roasting pan about 12- by 17-inch size. Stir in brown sugar and granulated sugar to taste. Mix in the ground cinnamon, cloves, and allspice.

Step 4
4

Bake, uncovered, in a 325° oven, stirring occasionally, until butter is thick enough to mound when spooned onto a plate, 30 to 45 minutes.

Step 5
5

Serve warm or cool. To store, cover and chill airtight up to 1 month. Or spoon into freezer containers, leaving at least 1 inch headspace. Cover airtight and freeze up to 1 year.

Step 6
6

Nutritional analysis per 1/4 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 121Calories from Fat 2.2
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 31g11%

Dietary Fiber 1.8g8%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.