ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Sugar-Free Apple Butter

Misc.
Hi,

Here is an apple butter recipe using juice as a sweetener. It's really quite good.

Enjoy!

Sugar Free Apple Butter
Approved by: Dr. George K. York, Food Technologist Emeritus, UC Davis

Yield: 2 half-pints

2 pounds Granny Smith, Winesap, pippin or other tart apples, peeled, cored
and coarsely chopped
1 can (6 ounces) thawed frozen apple juice concentrate
Ground cinnamon or mace to taste

Preheat the oven to 300 degrees F. Puree the apples, in batches if necessary, in a blender or food processor with the thawed apple concentrate. Place the mixture in a glass or ceramic baking dish, season with cinnamon or mace, bake, stirring 2 or 3 times, for 1 hour, or until golden brown and reduced by half.

Ladle the apple butter into hot sterilized jars and seal. Fill clean, hot, sterilized 1/2 pint jars with apple butter, leaving 1/4-inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids. Let cool, label and refrigerate for up to 2 weeks or freeze and for up to one year.

For longer storage process in a simmering hot water bath for 10 minutes at 190 degrees F. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.

MsgID: 203064
Shared by: Rochelle, CA
In reply to: ISO: fruit-sweetened jams
Board: Canning and Preserving at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Susan Bliese Canton, OH
2
  Rochelle, CA
3
  Rochelle, CA
4
  Rochelle, CA
5
  Linda Lou,WA
6
  Susan, Canton OH
7
  Susan Canton, OH
ADVERTISEMENT
Random Recipes
  • Tuna-Noodle Crispy Casserole (Velveeta, 1989))
  • TUNA-NOODLE CRISPY CASSEROLE 1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed 1 (10 3/4-oz.) can condensed cream of mushroom soup 1/2 cup milk 2 cups (4 oz.) uncooked noodles, cooked and drained 1 (6 1/2-oz.)...
  • Budino de Ricotta (Roman Cheese Pudding)
  • BUDINO DE RICOTTA (ROMAN CHEESE PUDDING) 1 pound (2 cups) ricotta cheese, at room temperature 3/4 to 1 cup sugar 4 large eggs, separated 2 tablespoons brandy, rum or marsala 1-1/2 tablespoons all-purpose flour, potato...
  • Herbed Turkey Cutlets (with mushrooms and white) (1983)
  • HERBED TURKEY CUTLETS 3/4 pound turkey cutlets 3 tablespoons butter or margarine 1 1/4 cups sliced mushrooms 1/4 cup finely chopped onion 1 cup white wine 1 tablespoon chopped parsley 1/2 teaspoon salt 1/2 teaspoon ta...
  • Rubio's Hot Sauce (copycat recipe)
  • RUBIO'S HOT SAUCE 1 (29 oz) can tomato sauce 2 tablespoons crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon granulated white sugar 2 teaspoons table salt Heat oil in a large frying pan over medium h...
  • New York Deli Creamy Cole Slaw
  • Try this recipe its always a hit, I'm a Chef in Arizona and people love my slaw. It is also a nice twist with the caraway seeds people love it. I hope this helps. ENJOY! This is a great cole slaw recipe better then KFC ...
ADVERTISEMENT
  • Sourdough Bread or Burger Rolls
  • SOURDOUGH BREAD 1 cup boiling water 2 Tbsp. sugar 2 Tbsp. butter or margarine, softened 1 1/2 tsp. salt 1 package active dry yeast 4 to 5 cups all-purpose flour, divided use 1 1/2 cups Sourdough Starter (recipe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Sugar-Free Apple Butter
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!