Tess Owens' Baked Apple Butter

Recipe Ingredients

10 lbs	4540g / 160oz	Apples - peeled, cored,
		And chopped
6 cups	1422ml	Water
3 lbs	1362g / 48oz	Granulated sugar or dried cane juice
1 3/4 teaspoons	8.8ml	Ground cinnamon
1 1/4 teaspoons	6.3ml	Ground allspice
1/3 teaspoon	1.7ml	Ground cloves
1		Salt

Recipe Instructions

Place apples in a large nonreactive pot; cover with water. Bring to a simmer; cook until apples are soft. Puree apples with a food mill or immersion blender.

Preheat oven to 300 degrees.

Stir sugar, cinnamon, allspice, cloves and salt into pureed apples. Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours. Be patient and stir often.

Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter.

Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath.

Refrigerate jars after opening.

Yielda about 3 quarts.

Source:
St. Louis Post-Dispatch - 09-28-1998

Rating

Average rating:

9 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.