Email to Shirley Mitchem      

Recipe Categories: nanamitchem's HOME PAGEABM-YEASTROLLS ABMBREADS APPETIZER-MEATBALLS APPETIZERS APPETIZERS-CHEESEBALLS Appetizers-potato APPETIZERS-SEAFOOD BACKPAIN BBQ BEANS BEEF BEEF-BURGERS BEEF-STEAK BEEFROAST BEVERAGES BISCUITS BREAD BREAD-ABM BREAD-CORNBREAD Bread-SweetLoaf BreadPudding BREAKFAST BROWNIES-CHOC Brownies-nonchocolate CAJUNBOIL CAKES CAKES-BARS CAKES-BUNDT CAKES-CHEESECAKES CAKES-Coffeecakes CAKES-CUPCAKES Cakes-JellyRoll Cakes-pound CAKES-SHEET CAKES-Springformpan CAKESandPIES CANDY CANNING CASSEROLE-VEG CASSEROLES CASSEROLES-CHICKEN CASSEROLES-MEAT CASSEROLES-NOODLES CASSEROLES-POTATOES CASSEROLES-RICE CASSEROLES-SEAFOOD CHEESE CHEESECAKES CHICKEN Chicken-baked CHICKEN-CROCKPOT Chicken-salad CHICKEN-WINGS CHILI CHINESE CONDIMENTS CookiePress COOKIES COOKIES-BAR COOKIES-SLICEBAKE CORNBREAD Cornbread-hushpuppies CRAFTS CRESCENTROLLS CROCKPOT CROCKPOT-BREAKFAST CROCKPOT-CHICKEN CROCKPOT-MEAT CROCKPOT-PORK CROCKPOT-VEGETABLE CROCKPOTBEEF CROCKPOTDESSERTS DANISH DESSERTS DIABETIC DIPS-NOBAKE DIPS-NONSWEET DIPS-SWEET DONUTS DRINKS EGGS ETHNIC FISHandSEAFOOD FROSTINGS FRUIT GRAVY HELPFULHINTS HOLIDAY HOTDOGS ICECREAM MARINADES MEATBALLS MEATLOAF Mexican MISC MIXES MOUSSE MUFFINS MUSHROOMS NOODLES OAMC onions PASTA PASTRIES PIE-COBBLERS PIECRUSTS PIEIceCream PIES PIES-Apple Pies-Cream Pies-NoBake PIZZA Pizza-Desert PORK--BACON PORK-CHOPS PORK-HAM PORK-Ribs PORK-TENDERLOIN PORKROAST PORK_Sausage POTATO-SALADS POTATOES Potatoes-HashBrowns POTATOES-MASHED POTATOESSWEET PRESSURECOOKERFOODS PUDDINGS PUNCH QUICHE RECIPESINAJAR RICE ROASTERRECIPES ROLLS-SWEET Rolls-yeast SALAD-CONGEALED SALADandDRESSING SALADDRESSINGS SALADS-PASTA SALADS-SWEET SALMON SANDWICHES SAUCES SEAFOOD SEASONINGS SHRIMP SLAW SNACKS SOUPS SOUPSandSTEWS SPREADS STUFFING Substitutions TARTS Tex-Mex TURKEY-COOKING VEGETABLES VEGETARIAN WEBPAGES

APPLE BUTTER




Source of Recipe


BBR


Recipe Introduction


Posted by: KY_Kate


List of Ingredients




96 - 100 ounces of unsweetened applesauce (approximately 11 cups)
6 cups sugar
3 teaspoons cinnamon
3/4 teaspoon ground cloves

Recipe



Put all ingredients into a large slow cooker and stir well. Cook 6 hours on high or start on high and then cook on low all day. Remove the lid the last hour so it will thicken better. Stir occasionally while cooking. To test to see if it is done, take out some of the apple butter and put it into a small bowl. It should be thick when it has cooled. It should not be runny nor firm. The apple butter will be dark brown when done.

Wash and sterilize 8 oz. jelly jars. Dry and put into a 250 degree oven until ready to fill. Boil a pan of water, and put the jar lids (the part with the rubber around the edge) into the boiling water, and boil 5 minutes.

Take out a jar and fill it with apple butter to within ¼ inch of the top of the jar. Wipe the rim with a clean damp cloth. Then dry the edge of the rim with a clean towel. Take a lid out of the boiling water, dry it off, and put it on top of the jar. Seal the jar with the band. Put filled jar back into the oven. Continue filling jars until all apple butter is “put up” (meaning, put into jars).

When jars are filled, remove from oven. Sit jars on the counter close together on a towel. Wrap top and sides with several towels. Cool. Check to make sure the jars sealed (the centers of the lids will be depressed). Label and date the jars. Store in a cool, dark, and dry place several weeks before serving. Shelf life is several years – but it won’t last that long!