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Apple Butter

4 qt Sweet apple cider or juice
3 qt Pared and quartered cooking apples; (about 4 lb.)
2 c Sugar
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves


Heat cider to boiling in a 5-quart Dutch oven. Boil uncovered until cider measures 2 quarts, about 1-1/4 hours.


Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. If you want smooth apple butter, press through sieve or food mill at this point.


Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours. Heat to boiling. Immediately pour mixture into hot jars, leaving 1/4" headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes. Makes about 3 half-pints butter.


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