Apple Butter


Stored: 11 x 250mL

What I did:
  1. Lots of apples(1/2 a grocery bucket), peeled, quartered, and cored(a stock pot full), 
  2. Cook with a splash of water 
  3. Push through a sieve
  4. Add in 1 cup sugar, 1 cup ACV, and some cinnamon
  5. Heat in two separate containers to test the ease of each(stovetop pot or baking in a ceramic dish)
  6. Stir frequently(every 15 minutes) for an entire day until thick enough (will require combining later)
  7. Can it up into jars
Notes on this batch:
  • All jars sealed and stored.
  • The stovetop worked best. Next time just do two pots on the stove. The oven idea didn't really work as well as it caused crusting on the edges and I don't think it had the airflow to evaporate well. The stock pot was too deep to stir well.
  • Only got eleven 250mL jars of apple butter out of all those apples!