Pennsylvania Dutch Apple Butter Recipe

5 1 2
Pennsylvania Dutch Apple Butter Recipe
Pennsylvania Dutch Apple Butter Recipe photo by Taste of Home
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Pennsylvania Dutch Apple Butter Recipe

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5 1 2
Publisher Photo
You can spread Diane Widmer's apple butter on thick and still enjoy a breakfast that's thin on calories. She shared the recipe from her home in Blue Island, Illinois. For a smoother texture, use tender varieties such as McIntosh or Cortland apples.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 3/4 cup unsweetened apple cider or juice
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 medium apples, peeled and quartered (3 pounds)

Directions

Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth.
Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally.
Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator. Yield: 2 cups.
Originally published as Pennsylvania Dutch Apple Butter in Light & Tasty August/September 2004, p47

Nutritional Facts

2 tablespoons: 66 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

  • 3/4 cup unsweetened apple cider or juice
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 medium apples, peeled and quartered (3 pounds)
  1. Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth.
  2. Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally.
  3. Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator. Yield: 2 cups.
Originally published as Pennsylvania Dutch Apple Butter in Light & Tasty August/September 2004, p47

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elsnana User ID: 4259260 64831
Reviewed Dec. 11, 2009

"I have made this recipe many times since it was 1st published in 2004. My family & friends love it. When I make it I just put all the ingredients into a pot & cook until the apples are soft & then I mash them for a chunky consistency or put in the blender for a smoother consistency. It is so easy & I like that it is not loaded with sugar. I usually double the recipe, put it in canning jars & water process it for 10 mins. That way I can have it on hand to give as gifts."

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