Congratulations to Bonnie Taylor for winning 1st Place in the Apple Jelly, Butter and Jams category.

Homemade Apple Butter

2 quarts of cooked apples
2 boxes of Sure-Jel
4 quarts of sugar
1/2 teaspoon cinnamon

Slice and cook approximately 5 lbs. of Winesap apples, enough for 2 quarts after they are cooked tender. Then run through a colander to get the consistency of applesauce. Mix 2 boxes of Sure-Jel and bring to a boil. Add 4 quarts of sugar and 1/2 teaspoon of cinnamon and cook at lower heat for 25 to 30 minutes until the mixture is thickened. Pour into jars while hot and seal. Process 10 minutes in hot water bath.

Makes 6 pints.

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