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Kentucky Apple Butter

Kentucky Apple Butter

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ELEANORAFA

I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.

Ingredients {{adjustedServings}} servings

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Original recipe yields 45 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
  4. Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
  5. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 30 minutes.
  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews

Lida
1
10/4/2013

Thank you ELEANORAFA. I grew up in Kentucky and remember making apple butter with butter added, but after looking at many recipes I thought maybe I was wrong. Last night I made a batch of slow cooker apple butter (almost same ingredients as yours,) but it just wasn't right. I went looking for more recipes to see what I was missing and I found yours. I wasn't crazy! I added the butter to my batch and PERFECT! Thanks some much.

Stacie Mainard
0
10/31/2013

I followed the recipe but I never put this in the oven. Instead, I peeled, cored and sliced 5 lbs. of apples, 1 c. sugar, 1 c. brown sugar, 1/4 c. butter, 1 T. cinnamon and 1 tsp. nutmeg. I cooked this for about 2 1/2 hours stirring occasionally and then poured into my blender and blended this real good. Pour into 3 2qt. clean canning jars with rings and lids. Let the butter cool, and seriously this is closer to apple sauce then apple butter. Yummy Great for gift giving.

Artisha Pacheco
0
8/17/2013

very tasty