Kentucky Apple Butter recipe
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Ingredients
- 5 pounds McIntosh apples, chopped 1 cup white sugar 1 cup brown sugar ¼ cup butter 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 3 (1 pint) canning jars with lids and rings, or as needed
Nutrition Info
- 65.6 caloriescarbohydrate: 14.8 gcholesterol: 2.7 mgfat: 1.1 gfiber: 1.3 gprotein: 0.2 gsaturatedFat: 0.7 gservingSize: -sodium: 8.7 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Kentucky Apple Butter
Directions
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Place apples in a large pot and cover with water, bring to a boil. Reduce heat to low, simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 30 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.