A sweet, fruity and flavorful spread perfect for morning toast or afternoon cakes. Everyone loves it.
Tess Owens' Baked Apple Butter
Author: St. Louis Post-Dispatch
Recipe type: Accompaniments
Serves: 3 quarts
- 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
- 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.
- Preheat oven to 300 degrees.
- Stir sugar, cinnamon, allspice, cloves and salt into pureed apples.
- Transfer to a nonreactive roasting pan. Cook in oven for about 5 hours.
- Be patient and stir often.
- Cook until a spoonful of apple butter stands dry on a cool plate, with no liquid weeping from the mound of apple butter.
- Transfer to sterile pint jars; seal with lids and rings and process for 10 minutes in a hot-water bath.
- Refrigerate jars after opening.
- Yields about 3 quarts.