This apple butter is so simple yet so delicious, sweet, and perfectly spiced. The recipe came from the back of a jar of Seneca applesauce, which I haven’t seen in many years. My daughter, Tyana, remembers this apple butter from her childhood but I cannot remember how long ago I found this recipe and if I was making it before motherhood or not. Growing up, my children liked apple butter and plain yogurt mixed together. I love it with oatmeal and toast.
I enjoy making a double batch and sharing jars with friends, especially when I have a loaf of bread to give away too. My 7-quart Dutch oven works best for a double batch.
APPLE BUTTER
- 1 40-48 ounce jar of unsweetened applesauce
- 1 12-ounce can of frozen unsweetened apple juice, undiluted
- 3 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Combine all ingredients in a blender and blend until smooth. Pour into a large saucepan and bring to a low boil. Reduce heat to low and simmer for at least an hour and a half or up to three hours, with the lid slightly ajar to allow steam to escape. Remove from heat and allow to cool to room temperature before transferring to jars or a container. Store in refrigerator up to about a month.