Bill’s Apple Butter
Since retiring, I have more time to tend to our 75 apple trees and to experiment in the kitchen. I came up with this old-fashioned apple butter after some trial and error. The red-hot candies make it unique.—Bill Elliott, Urbana, Missouri
Reviews
I am just learning to make some simple jams and jelly's but none of the the recipes I have made have said "remove air bubbles". I'm sure this is not difficult but will someone tell me what is the best way to do this? No one in my immediate family ever canned, so I'm on my own here. Thanks!
Hi Sara,If you look at the last line of direction it says Yield: 8 Pints. So your calculations are correct.Susan StetzelRecipe Support SpecialistTaste of Home Magazine
Hello, This sounds delicious! 128 servings at 2 TBS per serving is not very helpful. Generally a canning recipe is converted to the pints, 1/2 pints, or quarts. So this comes out to about 8 pints? Just making sure my calculations are correct. Thank you so much! Sara
This is exactly the perfection of a apple butter recipe to be handed down generation to generation. You can smell it wafting from our fall pickings bringing back a slew of memories.
Bill OH Bill-love your secret ingredient of RedHots. I've slipped those secretly into many an apple pie~I cud kick myself for not buying the ultra huge bag of Jonathans I saw in market an hr ago. This is right up my alley of desired flavors especially on almost anything including a nice slice of pork tenderloin. can't wait to get crackin on this- will report when I do-saving to computer-thanks again for post
My grandmother's secret was red hots! I'll have to try yours, because, alas! No one thought to keep the recipe