How to Make Apple Butter from a Jar of Apple Sauce
User Reviews
5
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Cook Time
45 mins
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Total Time
45 mins
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Servings
16 Tbsp (1 cup total)
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Calories
19 kcal
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Cuisine
American
How to Make Apple Butter from a Jar of Apple Sauce
Description
This recipe transforms store-bought applesauce into apple butter by simmering it with a blend of spices including cinnamon, nutmeg, allspice, cardamom, cloves, ginger, and an option of mace. Cooking in a heavy-bottomed pot prevents scorching and allows the moisture to evaporate slowly, thickening the mixture to a spreadable consistency.
As it cooks, the mixture reduces and intensifies in flavor. The final product can be blended for a smoother texture if desired. Once cooled, the apple butter’s flavor deepens further.
This apple butter is versatile for spreading on bread, using in baking, or serving as a condiment. It stores in the refrigerator for several weeks and freezes well if proper headspace is left in the jar.
The notes include instructions for canning to extend shelf life, emphasizing safe sterilization and sealing methods.
Ingredients
- 24 ounces applesauce unsweetened or sweetened (I used sweetened this time
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg freshly grated is best
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- 1/4 tsp mace optional
Instructions
- Put the applesauce and spices into a heavy bottomed saucepan. You want a heavy pot because that will help prevent the thick apple butter from scorching on the bottom of the pan as it cooks. Stir to combine everything and bring up to a boil.
- Cook at a medium boil, stirring often, for about 30-45 minutes, until the butter is nice and thick. Be careful, the mixture will sputter in the begining, Note: I use a splatter guard. You don't have to stir constantly, but keep an eye on it for scorching and stir often. I also like to use a silicone 'spoonula' because it makes it easy to scrape the sides and bottom of the pan.
- When it is ready, you will be able to drag a spoon across the bottom of the pan and leave a trail that will not fill in immediately. The butter will continue to thicken as it cools.
- For a silky apple butter, blend in a blender until smooth.
- Put the apple butter into a jar and refrigerate. It will last several weeks. To freeze, be sure to leave 1/2 inch headspace at the top of the jar to allow for expansion. To can, see directions below.
Notes
- Sweeten unsweetened applesauce with sugar, syrup, or honey at the start to taste.
- Use a heavy pot to prevent scorching during the 30-45 minute cooking time.
- Blend the finished butter for a silky-smooth texture if preferred.
- For canning, fill hot sterilized jars leaving ¼ inch headspace, wipe rims, seal fingertip tight, and process in boiling water for 15 minutes adjusting for altitude.
- Check that lids seal properly; the center should be depressed when cooled.
- Refrigerate for several weeks or freeze leaving headspace in containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Tbsp (1 cup total)
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 19kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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