It's important to keep those grand kids happy. Here is a site with lots of recipes:
Seems like we have something on this site, too. Here it is, only it is a tip:
Apple Butter Tip
Also have a tip for making Apple Butter although I have misplaced my recipe. This will work for any Apple Butter recipe. Mix as usual in a large pan, but instead of cooking it on the top of your stove. Place it in the oven at 375 degrees F . Stir it occasionally, and just let it bake until it is the thickness that you desire. No more scorching!
Harlean (from Arkansas)
I'd use Fuji, Granny Smith, Gravenstein, Golden Delicious, Braeburn, most anything that would make a good apple sauce NOT Red Delicious.
The tip listed above is mine, and I have since found my Apple Butter Recipe.
This recipe makes 5 quarts of Apple Butter, and I put mine up in pint jars, but you can use regular 1/2 pint jelly jars. And now for the recipe:
Oven Apple Butter
Mix all ingredients until sugar dissolves, in a large roasting pan. Place, uncovered, in oven and set the thermostat at 375 degrees F. Cook until it is as thick as you like, stirring occasionally (about every half hour). I cook mine about 3 1/2 hours. Pour into prepared canning jars. Wipe spills from jar lip, adjust 2 piece canning lids and set them in a canner, cover with hot water, bring to a gentle boil and water bathe them for about 15 minutes. Set them on a towel to cool. This really beats having to stand over the kettle and stir constantly to keep from scorching your apple butter in the bottom of the pan.
This is great on Potato Pancakes! And Fresh Home Baked Bread.
Harlean from Arkansas (11/23/2004)
Thank you, Harlean! This couldn't be better timed for me. I have a huge amount of applesauce to use & we love apple butter. I'm starting it tonight! Carol, your grand daughter will be impressed again with her G'ma! I'm so glad you asked this question.
Judi in Orlando (12/15/2004)
I just peel them, core them and toss them in a crock pot for a day or so (on high for about 4 hours, then turn to low), depending on the apples, sometimes 2 days. When they are a nice rich brown color, I take the lid off, add sugar and spices to taste (I use cinnamon and cloves) and turn back on high (with the lid off) stirring occasionally until I get the consistency I want. Simple, no worries about burning them and no constant stirring either. (11/27/2005)
Thanks everyone for your feedback! They sound pretty easy, so hopefully I wont mess this up, LOL :)
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