APPLE BUTTER IN THE OVEN
I went apple picking and knew I wanted to make apple butter, but I also knew I didn't want to stir it for hours on the stove. I was glad to find recipes for baking it at a low temperature instead. I adapted one I found to make this spiced, not-too-sweet treat! I like it on toast or over oatmeal. Keep refrigerated for a few days, or freeze for later use.
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 3h40m
Yield 40
Number Of Ingredients 9
Steps:
- Combine apples, apple cider, brown sugar, and salt in a large Dutch oven over medium heat. Add cinnamon, star anise, cloves, and allspice. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
- Preheat the oven to 275 degrees F (135 degrees C).
- Remove whole spices from the pot with a slotted spoon. Reserve cinnamon and star anise; discard cloves and allspice. Puree apples with an immersion blender until smooth. Stir in lemon juice and return cinnamon and star anise to the pot.
- Bake uncovered in the preheated oven, stirring every 30 minutes, until apple butter thickens and deepens in color, about 3 hours. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 12.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 13.2 mg, Sugar 10.2 g
APPLE BUTTER (OVEN ROASTED)
When I was a little girl, we had a yard full of fruit trees. There was a wonderful apple tree in our yard that gave us a grand yield every year. From this tree we made apple pies, apple turnovers, and an oven roasted apple butter that was just delicious beyond reason. I believe the buttery texture that this recipe yields comes...
Provided by Angel Slave
Categories Other Sauces
Time 3h30m
Number Of Ingredients 8
Steps:
- 1. Place apples and vinegar in large stainless stell pot with 2 cups water. Cover, and bring to a boil. reduce heat to medium, and cook 45 minutes to 1 hour, or until apples have applesauce-like consistency. Run mixture through food mill or press through sieve to separate pulp from skin and seeds; discard skin and seeds. transfer pulp (you should have about 5 cups) to large ovenproof dish or Dutch oven.
- 2. Preheat oven to 350 degrees. Stir remaining ingredients into apple pulp. Bake 2 to 2 1/2 hours, or until apple butter thickens to a spreadable consistency, stirring every 15 minutes.
- 3. Meanwhile, sterilize jars and lids. Submerge jars in large pot filled halfway with simmering water, and lids in a small pot of simmering water. Keep jars and lids in hot water until ready to use
- 4. Remove jars one at a time from hot water, and fill with jam, leaving 1/4-inch headspace. Seal with Remove jars one at a time from hot water, and fill with jam, leaving 1/4-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring to a boil, and boil 10 minutes. Remove jars from water, and cool
- 5. We discovered the oven method quite by accident one My dad discovered the oven method accidentally one year. He was planning to make apple butter and my mom had the stove tied up. When it came time to make the apple butter - my father shoved the pulp in the oven and was delighted to discover how quickly it cooked. We never made it stove-top again
OVEN APPLE BUTTER
Make and share this Oven Apple Butter recipe from Food.com.
Provided by katie in the UP
Categories Apple
Time 5h30m
Yield 3 Cups
Number Of Ingredients 4
Steps:
- Cook diced apple and juice in a dutch oven over med heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a lightly greased 11 x 7 inch baking dish.
- Bake at 275 degrees for 4 1/2 hours stirring every hour, or until spreading consistency. Cover and chill.
Nutrition Facts : Calories 490.2, Fat 0.7, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 127.7, Fiber 9.3, Sugar 113.9, Protein 1
NORMA'S HOME-MADE OVEN BAKED SWEET CIDER APPLE BUTTER
Since I broke my back last year during our RV accident while out West; I've had to learn how to do some of my canning a little different than I'm use to doing. So I came up with mixing my apple-butter ingredients and placing them in my roaster pans and putting them in the oven at 200 degree's and leaving them in the oven over night; while stirring once in a while. I found out that this is a great way to make my apple-butter without standing at the stove cooking and stirring all day. Thanks to my God and the wonderful Dr's in AZ; I'm now walking again and I'm able to continue making this recipe for my Son Aaron the Chef in N.D. and my Grandaughter Madison. They both head for my basement when they visit to get their jars of apple-butter. Also I'm so thankful for my sweetheart Woody that helps me in the kitchen every day. I just can't stop what I love to do. (cook & canning) My family, friends & neighbors love this recipe. ENJOY!
Provided by Norma DeRemer @PApride
Categories Fruit Sauces
Number Of Ingredients 11
Steps:
- FOR ONE BATCH!
- To prepare pulp: Wash apples.
- Core, peel and quarter apples.
- Combine apples and sweet cider in a large saucepan. Simmer until apples are soft.
- Puree using a food processor or food mill, being careful not to liquefy.
- Combine apple pulp, sugar and spices to taste in a large saucepot, stirring until sugar dissolves.
- Cook slowly until thick enough to round up on a spoon.
- As mixture thickens, stir frequently to prevent sticking.
- Latle hot butter into hot jars, leaving 1/4 inch headspace. Use a knife to remove any air bubbles.
- Adjust two-piece caps. Twist on tight.
- Process 10 minutes in a boiling-water canner.
- Remove hot jars from canner and place on clean towels to cool.
- FOR ONE BUSHEL: (6 batches)
- NOTE: I used my canner and boiled water and added whole washed apples and boiled until apples cracked open and became soft. (picture is above)
- I then removed the apples from the boiling water and used my Victorio Strainer that takes off the apple peel and removes the seeds all at once by turning the handle and pressing apples into top of strainer. (picture is above)
- After all apples have been made into pulp; I place them in 2 of my roaster pans and added the spices to taste making sure to mix all well. Than I placed my pans in the oven at 200 degrees and left them to cook over night. Before going to bed that night I removed the pans from the oven and stirred both and returned them to the oven.
- The next morning I prepaired my jars and lids. Stirred the apple-butter while jars and lids were boiling.
- After jars and lids were ready I took out one pan at a time and place the apple-butter into the jars and left 1/4 inch clearence at the top. Cleaned the rim of the jars with a papper towel and place the lids and swisted them tight.
- I place jars into boiling water in my canner for 10 minutes and removed to clean towel to cool. (My canner only holds 6 jars at a time. So when they were cooking I placed my pan of apple-butter in the oven to keep hot until I could fill more jars and process. This batch made 14 pint jars.
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