Oven Apple Butter Recipe

Oven Apple Butter Recipe
Peel and core 5-6 pounds of apples. Cut into eighths. Put into a heavy pot and add 1 cup water. Gently stir in 1 cup of turbinado sugar. Cover tightly and cook 5 minutes over medium heat. Cook 3 minutes longer, stirring occasionally. Cool. Make be frozen in zip-seal bags into preferred portion sizes, kept refrigerated up to 10 days or may be canned in glass pint jars using the water bath method.  
2 quarts CHUNKY APPLESAUCE (from recipe above)
2 1/2 cups sugar (I use Turbinado or Sugar-In-the-Raw)
1/2 cup dark brown sugar
1/2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1 Tbsp. lemon juice
Heat oven to 350 degrees. Put all ingredients in an oven-proof deep pan or large bowl. (I use the insert to my large crockpot) Mix well. Bake for 3 + hours until thick, stirring occasionally. To test it, put a small spoonful on a saucer or small plate. If it has almost no liquid around the edges it is thick enough and ready to can. If needed, continue to bake longer until thickened.
Put hot apple butter into clean 1/2 pint glass canning jars. Wipe rims clean and adjust new lids and bands onto jars. (You can reuse bands but never reuse the lids!) Process the filled jars in a large canner pot and make sure jars are covered completely with boiling water. When water returns to a boil, continue boiling 5 minutes. Remove jars carefully with a jar lifter onto a clean towel on an even surface. After completely cooled on their own, rinse outside of jars to clean from any residue, label and store in your pantry. Properly sealed jars should keep up to a year. 

Previous Post Next Post

  • Martha Greene
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields