Microwave Apple Butter
8 cups (8 medium) quartered apples
2 cups apple cider or apple juice
1 1/2 cups sugar
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Canning jars, lids & rings
Quarter and core apples; no need to peel!
In 3-quart microwave-safe casserole, combine apples and cider. Microwave on high for 12 to 15 minutes or until apples are tender, stirring twice during cooking.
apple mixture until smooth in either a blender or food process. BE
CAREFUL: MIXTURE IS HOT. Return to casserole. Add sugar, cinnamon, cloves and
allspice; blend well.
Microwave on high for 25 to 35 minutes or until thickened and dark brown, stirring once halfway through cooking. (Mixture will thicken as it cools.)
While Apple Butter is cooking, sterilize four 8-oz. jelly jars and heat lids for sealing.
Fill jars, leaving 1/2-inch headspace; seal with lids & jar rings. Set aside in a draft-free area to cool and seal.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 30 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 0 g 0% * Sugars: 7 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate
Another interesting version of Apple Butter
4 pounds apples, cored and chopped
2 cups apple cider
10 teaspoons ground cinnamon
5 teaspoons ground cloves
2 1/2 teaspoons ground allspice
4 tablespoons grated lemon zest
Place apples and 2 cups of cider vinegar or water into a large pot. Cook over medium low heat until soft (or Microwave in a large casserole dish.
Process in a blender or food processor to make a smooth pulp (Then maybe follow directions above to complete...).
Measure the apple pulp by cup into a large mixing bowl. Keep track of how many cups of apple pulp you have added to the mixing bowl. For each one cup of apple pulp mix in 2 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, and the zest of one lemon; mix well.
Spoon the mixture into a Dutch oven. Cook the mixture over a medium or medium-low temperature until it "sheets" from the spoon. What this means is that you put a small amount of the apple butter in a spoon and let it cool slightly. As it thickens, two large drops will form along the edge of the spoon (as you hold the spoon upside down over the pot) one drop on either side of the spoon. When these two drops come together and fall as one drop of the spoon, the sheeting stage has been reached.
Pour apple butter into hot sterilized jars. Process for 10 minutes in a boiling water bath.