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Michelle's Apple Butter     Back to Homemade Jelly Menu     Printer Friendly Page

Recipe By Michelle
Preparation Time 1 Hour

Makes about 8 to 10 cups

6 to 7 lbs of apples (unpeeled)
4 cups brown sugar
1/2 cup butter (2 sticks)
1 1/2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 1/2 cups Italian Cream Coffee Creamer
Dash of Salt

Peel apples and cut into small chunks. Place in a large sauce pan or jelly pan. Add the brown sugar, dash of salt, and all the spices. Add the 2 sticks of butter. Cook over medium heat until apples are very soft. Put the cooked apples into a blender and blend until smooth. You will have to refill the blender a couple of times. Put all the blended apples into a sauce pan and add the Italian Cream coffee creamer. Cook over madium heat for about 10 minutes. Set aside and let the mixture cool. Put the mixture into jars and let cool completely. When cooled they can be put into the freezer until needed. This apple butter freezes very well. When ready for a new jar just set it out and let it thaw.