Apple Butter

(from Lucianolinda’s recipe box)

this is an old recipe as you can see by the use of saccharin, substitute any artificial sweetener you choose

Source: Arkansas Democrat Gazette

Categories: jelly-jams-preserves-conserves

Ingredients

  • Cored and sliced ripe apples, enough to fill a
  • 6-quart pot
  • 1/2 tsp. salt
  • 1/2 cup water
  • 5 drops cinnamon oil
  • Saccharin to equal 2 cups sugar

Directions

  1. Sterilize canning jars. Heat apples and water, covered, over medium heat for 6 to 8 hours, stirring frequently. Press through a sieve.

  2. Reheat and ass salt, cinnamon oil and sweetener. Cook to the desired thickness. Pour into hot sterilized jars. Seal, cool and store in the refrigerator.

  3. makes about 10 half-pints

  4. Long boil method- Boiling fruit pulp for extended periods of time will make a product thicken and resemble a jam, preserve or fruit butter. Artificial sweetener may be added. Follow the directions on the box exactly.

  5. Because these products do not have sugar as their preservative, be sure to process or store them as directed. Some need longer processing in a boiling water bath and some need refrigeration.

Email to a friend | Print this recipe | Back