Kentucky Apple Butter recipe

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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

Nutrition Info

65.6 calories
carbohydrate: 14.8 g
cholesterol: 2.7 mg
fat: 1.1 g
fiber: 1.3 g
protein: 0.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 8.7 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 325 degrees F (165 degrees C).

  3. 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 9x13-inch baking pan.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

45 servings

Recipe Note

I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.

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