Stovetop Apple Butter Recipe

3.5 2 3
Stovetop Apple Butter Recipe
Stovetop Apple Butter Recipe photo by Taste of Home
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Stovetop Apple Butter Recipe

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3.5 2 3
Publisher Photo
The taste of homemade apple butter is worth the time it takes to make this delectable spread. My dad's family made theirs in the backyard in a big copper kettle over a fire of burning hedge wood. It took 6 bushels of apples, 60 lbs. of sugar, four cinnamon sticks, a lemon slice and about 9 hours of constant stirring to make 18 gal. of apple butter—about a year's supply! —Rev. Willis Piepenbrink, Oshkosh, Wisconsin
Featured In: Holiday Butters
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

Ingredients

  • 6 to 7 pounds tart apples, unpeeled and quartered
  • 3 cups water
  • 3-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 cinnamon stick (3 inches)

Directions

In a 6- to 8-qt. heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels.
Return pureed apples to the kettle. Stir in the remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers. Yield: 4-6 cups.
Originally published as Stove-Top Apple Butter in Reminisce March/April 1991, p33

Nutritional Facts

2 tablespoons: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 35g carbohydrate (31g sugars, 2g fiber), 0 protein.

  • 6 to 7 pounds tart apples, unpeeled and quartered
  • 3 cups water
  • 3-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 cinnamon stick (3 inches)
  1. In a 6- to 8-qt. heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels.
  2. Return pureed apples to the kettle. Stir in the remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers. Yield: 4-6 cups.
Originally published as Stove-Top Apple Butter in Reminisce March/April 1991, p33

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nightskystar User ID: 1034705 42320
Reviewed Oct. 26, 2013

"This was my first time tasting or trying apple butter. EXCELLENT recipe..easy, and everyone is RAVING about it!! I canned it..processed in boiling water bath for 15 mins per Ball canning direction. Made 8 half pints."

MY REVIEW
teenamombear User ID: 4063150 40491
Reviewed Sep. 25, 2013

"I was very successful with this recipe. We get a lot of bruised apples and I like the idea of just cutting away the bruised sections and boiling down the apples without having to peel them. I just added a little nutmeg because we like the flavor. It's tasty and easy to make with very little waste."

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