Heritage Spiced Apple Butter

Name: Heritage Spiced Apple Butter
Prep time: 10 min
Cook time: 11 h
Total time: 11 h 10 min
Yield: 128 servings
Cuisine: Amish and Mennonite, Southern Recipes, American
Ingredients: 1 cup Apple Cider; 20 whole Cooked Apples; 0.25 tsp Ground Allspice; 1 tbsp Ground Cinnamon; 0.13 tsp Ground Cloves; 0.25 tsp Salt; 3 cups Sugar

Breakfast 🍳Dessert 🍰Side Dish 🥗Snack 🍿 Amish and Mennonite 🇺🇸Southern Recipes 🇺🇸American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Heritage Spiced Apple Butter is velvety and concentrated with deep apple flavor layered with cinnamon, allspice, and a hint of clove. It spreads luxuriously on toast, biscuits, or pancakes, and makes a cozy addition to fall breakfasts or holiday gifting. Its slow-cooked sweetness and gentle warmth make it a comforting treat you’ll want to keep on hand.

Prep10 mins
Cook11 hrs
Serves128
DifficultyEasy

1

Combine the apples, sugar, apple cider, cinnamon, allspice, salt, and cloves in a slow cooker and stir together.
2

Cook on High for 1 hour. Lower the heat to Low and keep cooking, stirring now and then, until the mixture is thickened and dark brown, 9 to 11 hours. Remove the cover and continue cooking on Low, whisking occasionally, until it reaches the desired smoothness, about 1 hour.
3

Sterilize the jars and lids in boiling water for at least 5 minutes. Fill the hot, sterilized jars with the apple butter, leaving 1/4 inch of headspace. After filling, run a knife or thin spatula around the inside edges of the jars to release any air bubbles. Wipe the jar rims with a damp paper towel to remove any residue. Place the lids on and screw on the rings.
4

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and use a holder to lower the jars into the boiling water. Keep 2 inches of space between the jars. Add more boiling water if needed to ensure the water level is at least 1 inch above the jar tops. Return to a rolling boil, cover the pot, and process for 10 minutes.
5

Lift the jars out of the stockpot and set them on a cloth-covered or wooden surface, spaced several inches apart, to cool. When cool, press the center of each lid with a finger to confirm a tight seal (the lid should not move up or down). Store in a cool, dark place.