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Stovetop Apple Butter Recipe
Stovetop Apple Butter Recipe photo by Taste of Home

Stovetop Apple Butter Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 32 servings

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)

Nutritional Facts

2 tablespoons equals 135 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 35 g carbohydrate, 2 g fiber, trace protein.

Directions

  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

Nutritional Facts

2 tablespoons equals 135 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 35 g carbohydrate, 2 g fiber, trace protein.

Reviews for Stovetop Apple Butter

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
 (2)
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MY REVIEW
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
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.

MY REVIEW
Reviewed Sep. 12, 2013

Do yourself a great B-I-G favor and get the recipe for "Slow-Cooker Apple Butter" -or- "Slow cooker Apple Sauce" either from this site or "Allrecipes.com". This will render you one hell-of-a wonderful, unbelievably delicious recipe for either ..... and with only half the work.

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