Nana’s Apple Butter

Nana’s Apple Butter

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

As a child growing up in Nebraska we made Apple Butter every fall. It’s not difficult at all and tastes so much better than store bought, but then again, most everything does. Use apples such as Gala, Winesap, Jonagold, Fuji, or Granny Smith.

  • 8 Large Apples (Peeled, Cored & Chopped)
  • 3 1/4 Cups Apple Cider
  • 2 3/4 Cups Brown Sugar (Firmly Packed)
  • 1 Tablespoon Ground Cinnamon
  • 2 1/2 Teaspoons Vanilla Extract
  • 2 Teaspoons Ground Allspice
  • 1 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Nutmeg
  1. In a large-size pot combine apples and apple cider. Turn heat to medium-low.
  2. Cook for 4 to 6 hours until apples are very soft and mixture is nice and thick. Stir often during this cooking period.
  3. Remove from heat and set on counter to cool. When mixture has cooled transfer to food processor or blender. Pulse until smooth.
  4. Return pureed apple mixture back into pot. Add brown sugar, cinnamon, vanilla, allspice, cloves, and nutmeg. Turn heat to medium-high. Cover with lid and cook for 2 to 3 hours. Stir often.
  5. Remove lid and cook about 2 more hours until mixture is thick.
  6. Remove from heat and transfer to jam jars. Let cool before placing in refrigerator. Use within 2 weeks.
  7. Makes 2 to 4 Pints
  8. If you are canning: Wash jars, lids, and screw bands in hot soapy water. Rinse well. Dry screw bands. Place jars and lids in deep stockpot. Add enough water to cover by 2 inches. Heat water until temperature gets to 180 degrees (use an instant-read thermometer). Do not let boil. Keep jars submerged in hot water, covered, until ready to use. Remove sterilized jars one by one. Spoon apple mixture into jars. Fill to 1/4 inch from top. Wipe off rims with clean, damp paper towel. Firmly screw on lids with screw bands. Return jars to stockpot. Add enough water to cover by 2 inches. Bring water to boil. Boil filled jars for 10 minutes. Place kitchen towel on countertop. Using tongs, remove jars and place on kitchen towel. Let jars cool for 24 hours undisturbed. Press center of each lid to check that it is concave. Store in cool, dry, dark place.
  9. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Slow Cooker Strawberry Jam

Slow Cooker Strawberry Jam

Rhubarb vanilla jam, selective focus

Rhubarb Peach Jam

Cranberries 2

Cranberry Jam

Old-Fashioned Peach Preserves

Old-Fashioned Peach Preserves