5 1/2 pounds of apple, cored and peeled
4 c sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
cook one hour on high then 9-11 hours on low
pour mixture in the blender to puree
cook 1 hour with lid off to firm up
pour into containers and enjoy!!
4 comments:
did you process the cans or just put them in the fridge? this sounds awesome!
I put the apple butter in small tupperware/gladware containers and froze them, taking one out as needed. I think it stores up to 6 weeks in the fridge.
This recipe can easily be canned in the small jelly jars.
If you're going to get an apple peeler/corer, get a good one! The W-S one would hopefully be good. All I know is that I've never met anyone who has had success with theirs. Both my mom and Linda gave theirs away because it didn't work right and was more hassle than help. We have an apple tree and every year I make insane amounts of apple pie filling and apple sauce, but I don't have a peeler/corer because I've never heard of one worth the trouble. If you get one and love it, let me know!
Can't wait to try your apple butter Sara.
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