Recipe(tried): Apple Butter

Hi,

Apple Butter as wedding favors sounds like a very creative idea. You should have no problem putting up 30 jars. Apple butter is a high acid product....apples=high acid, sugar=binds the water (preventing bacterial growth)and provides sweetening, lemon juice=additional acid, assorted spices etc.

Below is a recipe for apple butter. I don't know what size jars you were planning on using, but 4 oz. jars would be a great size for a favor.

You can adjust the sugar to your own tastes.
Start with a cup and add more as you cook the butter until you find the right balance.

Hope this recipe helps you out.

Apple Butter

4 lbs (2 Kg) Jonathan, Winesap, or other full-flavored cooking apples
2 cups (500 ml) apple cider or water
6 cups (1.5 L) white or brown sugar, or more to taste
1 tsp. (5 ml) ground cinnamon
1/2 tsp. (2 ml) ground cloves
1/4 tsp. (1 ml) ground allspice
Grated rind and juice of 2 lemons

Remove the stems and cut apples in quarters. There is no need to peel or core the fruit. Combine the apples with the cider or water in a large pot and bring to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit is soft. Put the cooked apples through a food mill or fine strainer, discarding the seeds and skin. Add the remaining ingredients and cook over low heat, stirring constantly, until the sugar is dissolved. Continue to cook uncovered, stirring
frequently, until the butter forms a sheet when dropped from a spoon. To test for doneness, place a small quantity on a plate (should be a small mound). If a small ring of liquid separates around the edge of the apple butter, continue cooking until no ring forms. Pour into hot sterilized jars leaving 1/4-inch headspace. Seal according to manufacturer’s directions. Process in a simmering hot water bath at 190 degrees F. for 10 minutes.

Makes about 10 cups (2.5 L).