Apple Butter
Makes 2.5 quarts
  • 12 pounds (5,443 grams) apples, peeled, cored, and chopped into 1- to 2-inch pieces
  • 1 to 1½ cups (240 to 360 grams) water
  • 1½ to 3 cups (300 to 600 grams) granulated sugar, divided
  • 5 cinnamon candies or Red Hots (2 grams)
  1. Fill a large stockpot with 1 inch of water (1 to 1½ cups [240 to 360 grams]) then add apple pieces to pot. Cook apples over medium-low heat. Apples will start to brown as they oxidize; let them break down. Cook, stirring occasionally, until apples are very soft, 1 to 1½ hours.
  2. Taste for level of sweetness. Add 1½ to 2 cups (300 to 400 grams) sugar; stir and mash remaining chunks of apples.
  3. Add cinnamon candies, stirring as they melt down. Simmer until reduced to desired thickness, 1 to 2 hours. Add up to 1 cup (200 grams) more sugar, if desired. To determine if apple butter is the correct thickness, spoon a small amount onto a plate, and let stand for 1 minute. If a ring of liquid does not separate around the edge, it is ready. Let cool, and transfer to airtight containers, or can for longer storage. It will keep for about a month in the refrigerator and up to six months in the freezer.
Recipe by Bake from Scratch at