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–+ servings

Old Fashioned Apple Butter

The perfect, classic blend of sugar, spices and apples, with the addition of a secret ingredient. Slow cooker instructions in notes. Makes 6 half-pints.
Prep Time:15 minutes
Cook Time:1 hour
Process Time:15 minutes
Total Time:1 hour 30 minutes

Equipment

Ingredients

  • 4 pounds apples (peeled and quartered, about 12 medium apples - any variety will do)
  • 1 cup water
  • 1 cup apple brandy (can substitute apple cider or water)
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon cloves
  • 1 tablespoon bottled lemon juice (has to be bottled for safe canning)
  • ½ teaspoon kosher salt

Instructions

  • Prep apples. Prep your apples by peeling and quartering them. Peeling the apples by hand is the easiest way to do it. Even if you have a fancy apple peeler with a turning handle, it might take longer to set it up than to peel the apples by hand.
  • Prep jars. Warm up empty jars by washing them in the dishwasher or heating in a 200°F oven. Put the rings and lids in simmering water. Then, fill the canner with water and place it on the stovetop. Depending on how fast your stove heats up, you can heat the canner now or later.
  • Cook apples. Place apples, water, and apple brandy in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, cover the saucepan, and simmer the apples for 20-30 minutes or until they are soft enough to be easily pierced with a fork.
  • Blend and add. Using an immersion blender, blend the apples until completely smooth. Then, add the granulated sugar, brown sugar, cinnamon, cloves, lemon juice, and salt. Don't forget to stir until combined.
  • Cook. Bring the apple butter to a simmer and cook, stirring frequently, for 15-30 minutes or until thickened enough to coat the back of a spoon. The apple butter will become darker as it cooks.
  • Fill and process. Fill hot jars with hot apple butter, leaving ¼-inch of headspace. Wipe the rims clean and place the lids on top. Screw the bands on, tightening the jars until fingertip tight. Process in the canner for 15 minutes, fully submerged.
  • Cool and store. Let the jars rest on the counter for 24 hours until cool and sealed. The jar lid should not move when pressed. Store in a cool, dark place for up to 1 year.

Notes

You can also make this in the slow cooker very easily!  In Step 2, cook the apples and brandy in the slow cooker, covered on low, for 4-6 hours.  Blend, add the sugar and seasonings and cook on high, 2-3 hours.  Put the lid on but place a wooden spoon underneath so moisture can escape.  Can as directed.

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 26mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg
Servings: 48
Calories: 65kcal
Author: Katie Shaw