Apple Cinnamon Butter
Apple Cinnamon Butter requires about 45 minutes from start to finish. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 21 calories. For 6 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 130. Plenty of people really liked this hor d'oeuvre. 137 people have tried and liked this recipe. It is brought to you by Joanne Eats Well with Others. A mixture of apple cider, apples, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Try Cinnamon Apple Butter Bread, Cinnamon CrockPot Apple Butter, and Apple Cinnamon Toast Butter for similar recipes.
Servings: 130
Ingredients:
1½ cups sweetened apple cider
4 lb honeycrisp apples, peeled, cored and quartered
1 tbsp cinnamon
juice of 1 lemon
2 cups sugar
½ cup water
Equipment:
immersion blender
dutch oven
funnel
pot
tongs
Cooking instruction summary:
In a large Dutch oven, combine the apples, apple cider, water, and lemon juice. Bring to a boil and then lower to a simmer. Cook, covered, for 30 minutes or until apples are mushy. Puree with an immersion blender.Stir in the sugar and cinnamon. Cook on medium-low heat, uncovered, for an hour or until thickened, stirring frequently.Bring a large pot of water to a boil. Add the jars, a metal spoon, and a metal funnel to the pot and boil for 5 minutes to sterilize. Wash the lids and rings with warm soapy water and then place them on a clean towel to dry. Remove the jars, spoon, and funnel from the pot with canning tongs and place them on a clean towel.Put the funnel into a jar and spoon the apple butter into it, leaving at least -inch of headspace at the top. Remove the funnel and clean the top of the jar with a clean towel. Top with a lid and screw tight with a ring. Repeat with remaining filling and jars.Return the pot of water to a boil and transfer the jars to the pot. Process for 10 minutes. Remove and let cool. The lids should become concave as they cool (within 12 hours of canning). If not, then they are not properly sealed and are not safe to store at room temperature. They can be stored in the refrigerator instead.
Step by step:
1. In a large Dutch oven, combine the apples, apple cider, water, and lemon juice. Bring to a boil and then lower to a simmer. Cook, covered, for 30 minutes or until apples are mushy. Puree with an immersion blender.Stir in the sugar and cinnamon. Cook on medium-low heat, uncovered, for an hour or until thickened, stirring frequently.Bring a large pot of water to a boil.
2. Add the jars, a metal spoon, and a metal funnel to the pot and boil for 5 minutes to sterilize. Wash the lids and rings with warm soapy water and then place them on a clean towel to dry.
3. Remove the jars, spoon, and funnel from the pot with canning tongs and place them on a clean towel.
4. Put the funnel into a jar and spoon the apple butter into it, leaving at least -inch of headspace at the top.
5. Remove the funnel and clean the top of the jar with a clean towel. Top with a lid and screw tight with a ring. Repeat with remaining filling and jars.Return the pot of water to a boil and transfer the jars to the pot. Process for 10 minutes.
6. Remove and let cool. The lids should become concave as they cool (within 12 hours of canning). If not, then they are not properly sealed and are not safe to store at room temperature. They can be stored in the refrigerator instead.
Nutrition Information:
covered percent of daily need
