Bill's Apple Butter Recipe

4.5 5 2
Bill's Apple Butter Recipe
Bill's Apple Butter Recipe photo by Taste of Home
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Bill's Apple Butter Recipe

Read Reviews
4.5 5 2
Publisher Photo
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
MAKES:
128 servings
TOTAL TIME:
Prep: 3-1/2 hours Process: 5 min.
MAKES:
128 servings
TOTAL TIME:
Prep: 3-1/2 hours Process: 5 min.

Ingredients

  • 15 pounds early-season apples (Gala, Jonathan and/or Cortland), peeled and quartered
  • 3/4 cup cider vinegar
  • 5-1/3 cups packed brown sugar
  • 4 cups sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon cinnamon extract
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup red-hot candies
  • 1 cup boiling water

Directions

In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan.
Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency.
Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 8 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Bill's Apple Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p214

Nutritional Facts

2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 0 protein.

  • 15 pounds early-season apples (Gala, Jonathan and/or Cortland), peeled and quartered
  • 3/4 cup cider vinegar
  • 5-1/3 cups packed brown sugar
  • 4 cups sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon cinnamon extract
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup red-hot candies
  • 1 cup boiling water
  1. In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan.
  2. Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
  3. Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency.
  4. Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 8 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Bill's Apple Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p214

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Reviews forBill's Apple Butter

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MY REVIEW
sstetzel User ID: 158954 274635
Reviewed Sep. 29, 2017

"Hi Sara,

If you look at the last line of direction it says Yield: 8 Pints. So your calculations are correct.
Susan Stetzel
Recipe Support Specialist
Taste of Home Magazine"

MY REVIEW
Sara User ID: 9260418 274538
Reviewed Sep. 26, 2017

"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"

MY REVIEW
Susan M User ID: 7815483 274524
Reviewed Sep. 26, 2017

"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."

MY REVIEW
Psalm127-3 User ID: 7749892 274521
Reviewed Sep. 26, 2017

"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 REVIEW
SWuebbens User ID: 8394300 227127
Reviewed May. 29, 2015

"My grandmother's secret was red hots! I'll have to try yours, because, alas! No one thought to keep the recipe"

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