Grandma Horners Dutch Apple Butter Recipes

GRANDMA HORNER'S DUTCH APPLE BUTTER

Steps:

• Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
• In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
• Drain apples. Discard water.
• Run apples through food mill to remove skins and turn apples to pulp.
• In large pot, bring cider to a boil and add apple pulp and brown sugar.
• Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
• When it reduces/thickens, add cinnamon, allspice and cloves.
• Let it thicken to desired spreading consistency.
• Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
• Serve on bread, toast, muffins, or on cottage cheese.

GRANDMA'S APPLE BUTTER

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

PENNSYLVANIA DUTCH APPLE BUTTER

Steps:

• Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.