Apple Butter Time!

Its time to make apple butter again!

Basket of apples

I make it in the big roaster. Its easy and makes a big old batch of apple butter.

Here’s how:
1. Peel and core your apples. Save all the peels and trimmings to make jelly!
2. Fill up the roaster to overflowing with the peeled, cored apple pieces.
3. Add a little water, 2-3 cups.
4. Add sweetener and spices. I use white and brown sugar. I start with 4 cups total and add more later. I use cinnamon, cloves and nutmeg to taste. It takes about 1/2 cup cinnamon total but you should taste it. Particularly mild apples can be overwhelmed by too much spice.
5. Turn the roaster on 300* and let it cook all day and night. Stir now and then.
6. Taste and add more sugar if needed. Cook some more til the apples are soft and brown.
7. Run the immersion blender through the apples.

Next, I can the apple butter in a water bath. You should consult a good canning manual for instructions, but I normally water bath pints for 20 minutes. This year I used 12 ounce jars and water bathed them for 20 minutes, too.

I’ll try to get some pictures of this years batch of apple butter up soon, right now I’m heading out the door.

 

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About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.

6 thoughts on “Apple Butter Time!

  1. Helen

    I made some last week and it is yummy!!!!!

    How do you use the peels for Jelly? I never knew you could do that!

    1. Sylvia Post author

      Yes, the peels and cores can be used for jelly. You will place the peels and cores in a heavy pot and cover them with water, bring to a boil and let it simmer for a couple of hours, adding water as needed. This makes apple juice with lots of pectin.
      You would strain off the juice, I use muslin, and that takes several hours.
      After you have juice you just make jelly as usual. I use 4 cups juice, 3 cups sugar and 2 tablespoons of lemon juice.

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