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Ingredients
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10 pounds apples, quartered
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4 cups unsweetened apple juice
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1 cup white sugar
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1 tablespoon apple cider vinegar
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground cloves
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½ teaspoon ground allspice
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6 half-pint canning jars with lids and rings
Directions
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Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
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Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
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Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
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Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
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Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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.
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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 5 to 10 minutes.
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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 Tip
Adjust the temperature setting and cook time based on your slow cooker. You may need a lower setting to avoid scorching, and you may need more or less time simmering to reach the desired consistency.
Nutrition Facts (per serving)
75 | Calories |
0g | Fat |
20g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 75 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 2mg | 0% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 2g | 8% |
Total Sugars 16g | |
Protein 0g | 1% |
Vitamin C 5mg | 5% |
Calcium 8mg | 1% |
Iron 0mg | 1% |
Potassium 127mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.