need a simple recipe for apple butter?

Answer 1

Check this site out. They have very precise directions with pictures and helpful hints. Even if you use another recipe it will prove informative.

Good Luck!

http://www.pickyourown.org/applebutter.htm

Answer 2

"Apple Butter" - 5 to 6 cups

5 lbs. apples
1 cup apple juice or water
1/2 cup packed brown sugar
1 1/2 cups granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground allspice

1) Peel, quarter and core apples.
2) In a 6 to 8-quart pan, combine apples and juice. Cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pressed, 20-30 minutes.
3) In a blender or food processor, puree apple mixture, a portion at a time. Pour puree into a roasting pan about 12x17" size. Stir in brown sugar and granulated sugar to taste. Mix in the ground cinnamon, cloves and allspice.
4) Bake, uncovered, at 325*, stirring occasionally, until butter is thick enough to mound when spooned onto a plate, 30-45 minutes.
5) Serve warm or cool. To store, cover and chill airtight up to 1 month. Or spoon into freezer containers, leaving at least 1" headspace. Cover airtight and freeze up to 1 year.

Answer 3

Take apples-- cooking apples are best I think-- Rome, Jonathan, Granny Smith-- there are lots more..... peel, cook in as small amount of water as you can-- watch closely because they burn easily-- mash throughly and add sugar and spices-- I use sugar to taste, then cinnamon, nutmeg (some folks don't like this- maybe because they use too much), allspice-- generally the "sweet" spices.

I'm lazy-- so I core, take out any bad spots from the apples, - chunk into pieces, cook the same-- whiz in the food processor (notice I didn't peel?), put in the crockpot-- add spices and sugar. After it has cooked most of the extra moisture out-- I can the results-- and use boiling water bath.

If you are REALLY lazy-- same thing-- more water ( or frozen apple juice)-- strain the apples out of the moisture after cooking-- taste then measure and make apple jelly using SureJell instructions-- if the taste of apples isn't strong enough-- cook down the liquid after measuring then make the jelly-- treat the apple pulp as before and make apple butter.

Have fun....

Answer 4

SWEET AND CHUNKY APPLE BUTTER
Editor's note: This recipe is excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. We've also added some tips of our own below.
To read more about canning, click here.

This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.

2 lb (1 kg) McIntosh apples, peeled and cored (6 large apples)
2 lb (1 kg) Granny Smith apples, peeled and cored (4 large apples)
1 cup (250 mL) apple cider
2 cups (500 mL) granulated sugar
2 tbsp (25 mL) lemon juice



1. Cut McIntosh apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice.
2. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.

3. Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.

4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.

Variation: Spiced Apple Butter
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.

Extra! Tips from Epicurious:
• This recipe uses a mix of two varieties of apples for greater flavor. "If these types are not available in your area, go for what's fresh and local," says Topp. "This might change the texture of the butter slightly, but starting with quality fruit is the most important thing."

• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp. "The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."

Makes 7 cups (1.75 L).
Reprinted with permission from The Complete Book of Year-Round Small-Batch Preserving
© 2001

Answer 5

Couldn't get more simplier than this recipe.

INGREDIENTS
2 pounds chopped apples
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
DIRECTIONS
In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.

Answer 6

NGREDIENTS

* 2 pounds chopped apples
* 1/3 cup maple syrup
* 1/2 teaspoon ground cinnamon

DIRECTIONS

1. In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.

Answer 7

Quick AND Simple!
Quick Apple Butter

9 c. applesauce
6 c. sugar
1 c. red hots cinnamon candies
1 drop oil of cinnamon

Combine ingredients in large pot. Cook over medium to low flame, 40 minutes, or until thick. Place in pint jars and seal.

Answer 8

I just cooked a bunch of peeled apples in a very little bit of water...kind of like you're making applesauce. Cook it till it is nice and think, add some cinnamon, and put in jars and seal. Yummy and no sugar! :)

Answer 9

Here are some recipes:

http://allrecipes.com/recipe/all-day-apple-butter/detail.aspx
http://www.elise.com/recipes/archives/000119apple_butter.php
http://www.recipezaar.com/recipe/getrecipe.zsp?id=5125

Answer 10

check this website


www.epicurious.com


they have thousands of recipes