NORMA'S HOME-MADE OVEN BAKED SWEET CIDER APPLE BUTTER

Norma's Home-made Oven Baked Sweet Cider Apple Butter image

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

Number Of Ingredients 11

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Ingredients

1 - bushel of your favorite medium size apples
12 cup(s) sweet apple cider
18 cup(s) sugar (less if using sweet apples)
9 teaspoon(s) cinnamon (more to own taste if needed)
3 teaspoon(s) ground cloves (more to own taste if needed)
- for a smaller one batch (4-6 pint jars)
6 pound(s) (24) medium size apples of your choice
2 cup(s) sweet apple cider
3 cup(s) sugar
1 1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) ground cloves

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.