I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.
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
Directions
Step 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.
Step 2
Preheat oven to 325 degrees F (165 degrees C).
Step 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 9×13-inch baking pan.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 45 | |
Calories 66 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat1g | 4% |
Cholesterol3mg | 1% |
Sodium9mg | 0% |
Total Carbohydrate15g | 5% |
Dietary Fiber1g | 5% |
Total Sugars13g | |
Protein0g | |
Vitamin C2mg | 12% |
Calcium8mg | 1% |
Iron0mg | 1% |
Potassium60mg | 1% |
*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.
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