Return to Main Recipes Page/Return to Home Page
12 lbs. apples
Quarter unpeeled or cored apples and nearly cover them with water or a mixture of apple juice and water cook gently for about 1-1/2 hours, until very soft. Strain the pulp. measure and add sugar.
Add rest of the ingredients and place into a large pot or huge stainless steel bowl. Set oven to 200-300°F and bake overnight until thickened. In the morning, pack into sterilized jars, cap and give them 15 minutes in a hot water sterilizing bath. This is now recommended rather than the old just capping them. I would recommend packing in pints rather than quarts.
Poster's Notes:
As it takes a long time to thicken, I use this baked method and cook it overnight so the work is spread out over two days. It also means you wake up to a most delicious-smelling house :-)
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1/2 cup sugar per cup of pulp (see below) (optional)
grated rind and juice of 2 lemons
3 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. ground allspice
I learned to make apple butter right from the old Joy of Cooking and modify it by making it without added sugar for my dietary problems. It doesn't require artificial sweetener if you use some cider or apple juice in the preparation.