Tess Owens' Baked Apple Butter
Author: St. Louis Post-Dispatch
  • 10 pounds apples; peeled, cored, and chopped
  • 6 Cups water
  • 3 pounds granulated sugar or dried cane juic
  • 1 3/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground allspice
  • 1/3 teaspoon ground cloves
  • 1 pinch salt
  1. Place apples in a large nonreactive pot; cover with water. Bring to a simmer; cook until apples are soft. Puree apples with a food mill or immersion blender.
  2. Preheat oven to 300 degrees.
  3. Stir sugar, cinnamon, allspice, cloves and salt into pureed apples.
  4. Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours.
  5. Be patient and stir often.
  6. Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter.
  7. Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath.
  8. Refrigerate jars after opening.
  9. Yields about 3 quarts.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tess-owens-baked-apple-butter/1367/