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"The belly rules the mind."--Spanish Proverb

Grandma's Apple Butter Recipe

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This recipe for Grandma's Apple Butter is from KITCHENS MASTERPIECE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 5 pounds granny smith apples = 9 to 10 apples
˝ cup sugar
˝ cup brown sugar
1 tablespoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon salt

1 cup apple sider vinegar
3/4 cup apple juice or water only add if using a pot not slow cooker
Directions:
Directions:
Core, peel and cut apples into slices.

Place in large pot and add enough water to cook in covered pot. Cook until tender. Drain.

Place apples in sieve colander and sieve thru then place back into your pot. Add all remaining ingredients cook until all sugar has dissolved.

OR; Add the apples, sugar, and spices to your slow cooker. Set your slow cooker for six hours on low. After the time is up, blend your apples. I use a blender, but you could use food processor.

Sterilize jars, boil lids until the seal is softened and gummy. Fill jars with apple butter, leaving 1/2 inch from top, wipe off edge of jars (or use a canning funnel to keep jars clean), add flats and rings, submerge in boiling water for about 10 minutes.

Remove from bath and place on counter as the jars cool, you will hear the lids suction down and "pop" this is how you know your seal is airtight.

If done properly, the jars of apple butter can be kept for months in a cupboard. But if you feel like this is to much trouble just keep in the fridge.
Personal Notes:
Personal Notes:
Put it in containers and freeze if you’d like. But, if you want to can it!

To freeze apple butter, keep 1/2 inch of space between the top of the apple butter and the top of the jar. Allow the apple butter to fully cool before freezing. Place a lid on the jar and freeze for 6-12 months.

 

 

 

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