Honey Apple Butter Recipe

Try this simple Honey Apple Butter Recipe using your pressure canner.
By Linda Heitman
September/October 2012
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This Honey Apple Butter Recipe is easy to make and preserve; it's even easier to eat.
Lori Dunn


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This is a super delicious apple butter that is easy to make, and you don’t have to stand over the stove and stir for hours.

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Save Money by Canning Food at Home 

Honey Apple Butter Recipe

12 cups peeled, cored and sliced apples (I really like the McIntosh and Gala apples for apple butter because they have a bolder flavor. I do not recommend Red Delicious unless they are locally grown because the flavor is very bland and the texture can be mealy.)
1 1/2 cups water
4 cups white sugar
1 cup honey (locally raised, if possible)
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg

In large pot (like a stockpot), cook apples in water until tender, stirring often to prevent sticking. This usually takes 10 to 15 minutes. Either run cooked apples (do not drain) through a blender, or use a hand mixer and blend apples while still in stockpot.

Next, put all ingredients into large slow cooker and stir to combine. Cover with lid. Cook on high for 5 to 6 hours, stirring occasionally. Remove lid for last hour to thicken. Don’t stop cooking the apple butter too soon, as the darker it is, the richer the flavor! I like mine to be a rich, dark brown. The butter is done if it remains mounded in a spoon, or if a teaspoon of butter placed on a plate (wait at least a minute) does not have liquid rimmed around the edge.

In the meantime, clean jars and lids.

Ladle hot apple butter into hot jars, either pint or half-pint, leaving 1/4-inch headspace. Wipe rims with clean, damp paper towel, put hot lids on that have been boiled, and tighten bands fully.

Pressure can at 7 pounds of pressure for 8 minutes for pints and half-pints, or process in water-bath canner (using sterilized jars) for 20 minutes for pints and half-pints. Yields 8 cups.

Note: Check the instructions with your pressure canner. Many experts say apple butter is high enough in acid that it doesn’t require pressure canning; a water-bath process will suffice. But since no additional acid is added to this recipe, the pressure canner is a safer way to go.








Post a comment below.

 

QberryFarm
9/28/2014 3:08:14 PM
For butter that is firmer I do not remove the skins. I cook them quartered and core removed in a steamer which removes some of the juice. I add stevia leaves which I raise myself. Then i run the pulp through a mill to remove the skins and leaves; the pectin and sweetness remain. Alternatively I add berries to the steamer and make red apple butter.

Carla TW
12/2/2012 8:46:52 PM
I found 12 cups to equal about 5 apples, depending on their size of course.








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