adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kentucky Apple Butter
0 Likes
Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
175 minutes
Oven-roasted apples with cinnamon and ginger, cooked to a rich and luscious spread.
Ingredients:
  • 5 pounds McIntosh apples, chopped
  • 1 cup brown sugar
  • 0.25 cup butter
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 3 (1 pint) canning jars with lids and rings, or as needed
Instructions:
  • In a large pot, simmer apples in water until softened, stirring occasionally, for 5 to 10 minutes.
  • Preheat your oven to 325°F (165°C).
  • Process apples in a food mill to remove seeds, cores, and skin and place the pulp in a bowl. Mix in white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg. Transfer the apple mixture to a 9x13-inch baking pan.
  • Roast in the warm oven, giving a gentle mix and scraping the sides every 20 to 30 minutes, until apple butter turns crimson and thickens, for 2 to 4 hours.
  • Place jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill hot jars with apple butter, leaving 1/4 inch at the top. Eliminate air bubbles by running a knife or thin spatula around the inside of the jars after filling them. Use a damp paper towel to clean the jar rims of any residue before topping with lids and securing rings.
  • 1. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. 2. Using a holder, carefully lower jars into the boiling water, ensuring a 2-inch space between them. 3. Pour in more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. 4. Cover the pot, let the water come to a rolling boil, and process for 30 minutes.
  • Remove the jars from the stockpot and let them cool on a cloth-covered or wood surface, spaced a few inches apart. Once cooled, press the top of each lid with a finger to ensure a tight seal (lid does not move). Store in a cool, dark place.

Similar Recipes