Oven-Roasted Apple Butter

 Oven-Roasted Apple Butter

Apple Butter Ingredients

• 1 cup cider vinegar
• 4 lb. apples, stems removed and quartered
• 2 cups light or dark brown sugar
• 11/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

Apple Butter Preparation

1. Place apples and vinegar in large stainless steel pot with 2 cups water. Cover, and bring to a boil. Reduce heat to medium, and cook 45 minutes to 1 hour, or until apples have applesauce-like consistency. Run mixture through food mill or press through sieve to separate pulp from skin and seeds; discard skin and seeds. Transfer pulp (you should have about 5 cups) to large ovenproof dish or Dutch oven.

2. Preheat oven to 350°F. Stir remaining ingredients into apple pulp. Bake 2 to 2½ hours, or until apple butter thickens to a spreadable consistency, stirring every 15 minutes.

3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.

4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring to a boil, and boil 10 minutes. Remove jars from water, and cool. Enjoy the Apple Butter recipes !!!

Oven-Roasted Apple Butter Video :

Roasted Apple Butter

 Roasted Apple Butter

 Apple Butter Ingredients

• 1 cup cider, divided into 1/4- and 3/4-cup amounts
• 7 tablespoons dark brown sugar
• 1 teaspoon lemon juice
• 1 pinch kosher salt
• 2 tablespoons unsalted butter, cut into small cubes
• 3 pounds apples
• 1/2 teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch cloves

Apple Butter Directions

Preheat oven to 400°. Cut apples into large chunks (quarters for small apples, eighths for larger). Arrange on a large metal roasting pan, add the 1/4 cup of cider and lemon juice, then sprinkle with brown sugar and salt and dot with butter.

Roast for 30–35 minutes, or until apples are very soft and fall apart at the touch of a fork. Remove from oven and let rest for one minute, then pour the remaining 3/4 cup of cider over the pan. 

Transfer apples and liquid to a large flat-bottomed bowl or pot. Mash with a spoon, fork, or potato masher until the pieces have been broken up into sauce.

Run the mixture through a food mill to remove the cores, seeds, and peels (see note above if you do not have a food mill). Stir in the spices, then give it a taste. Add more sweetener and/or spices until you have the flavor where you want it.

At this point, assess the consistency of your butter. If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender. If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency. 

Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer. Cool. Enjoy the Roasted Apple Butter recipe !!

Roasted Apple Butter Video :

CROCKPOT APPLE BUTTER

 

CROCKPOT APPLE BUTTER

APPLE BUTTER INGREDIENTS

• 6 large apples, peeled, cored, finely chopped (honeycrisp, gala, ambrosia)
• 1/3 cup raw sugar
• 1/2 cup light brown sugar, not packed
• 1 tsp ground cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg

APPLE BUTTER INSTRUCTIONS

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.

Uncover and puree with an immersion blender.

Cook on high uncovered 2 hours, stirring occasionally, until thickened.

Spoon into jars or containers, cover and refrigerate. Cool. Enjoy the CROCKPOT APPLE BUTTER recipes !!

CROCKPOT APPLE BUTTER VIDEO :

APPLE-BUTTER BARS

APPLE-BUTTER BARS RECIPE

APPLE-BUTTER BARS INGREDIENTS

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 c. quick-cooking oats, uncooked
• 1 1/2 c. sugar
• 1 c. butter, melted
• 1 1/2 c. apple butter
• 1 c. chopped pecans or walnuts

APPLE-BUTTER BARS INSTRUCTIONS
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a large mixing bowl. Mix in oats and sugar. Pour in melted butter and mix well. Press half of this mixture into a greased 9x13x2 inch baking pan. Mix apple butter and nuts together; spread over mixture in pan. Sprinkle with remaining crumbly mixture. Bake at 350 degrees for 50-60 minutes, or until brown. Cool before cutting into bars. The apple butter recipe is ready...enjoy !

APPLE-BUTTER BARS VIDEO :

APPLE BUTTER PUMPKIN PIE

APPLE BUTTER PUMPKIN PIE

INGREDIENTS

• 1 c. apple butter
• 1 c. pumpkin
• 1/2 c. brown sugar, firmly packed
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/8 tsp. ginger
• 3 eggs, slightly beaten

INSTRUCTIONS
Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger. Add eggs and mix well. Add milk gradually. Pour into pie shell and bake at 425 degrees for about 40 minutes. Enjoy !

APPLE BUTTER CRUMBLE PIE

APPLE BUTTER CRUMBLE PIE

INGREDIENTS

• 1 unbaked 9 inch pie crust
• 1 cup Libby's solid pack pumpkin
• 1 cup apple butter
• 1/4 cup packed dark brown sugar
• 1/2 cup cinnamon
• 1/4 tsp. ginger
• 1/4 cup nutmeg
• 1/4 teaspoon salt
• 3 eggs, slightly beaten
• 1 cup undiluted evaporated milk
• Crumble Topping

INSTRUCTIONS
In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.

Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil
pan, bake on a cookie sheet. When using glass, do not use cookie sheet. Enjoy !

Apple Butter Recipe I

Apple Butter Recipe I

Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon

Equipment Needed

* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars

INSTRUCTIONS
Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the
better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean
before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. The apple butter recipe is ready....!

apple-butter-recipe