Apple Butter With Red Hots – a delicious recipe with Apples, Sugar, Apple Cider Vinegar, Red Hots, Ground Cinnamon, Coloring. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sterilize your jars and lids beforehand and have the jars hot and the lids in a small pan of hot (not boiling) water so they are ready to use.
2
Peel and core the apples. Place in a stainless steel pan and fill with water until halfway up the apples. Boil until apples are soft and will easily break (approximately 30 minutes). Use a food mill and mash the apples but don't liquefy. Combine all remaining ingredients and cook for at least 20 minutes. Stir frequently so that the mixture won't scorch. If you want to add food coloring to turn in brown, add it now. (It normally takes me 4-8 drops). Be sure to stir it well after adding the food coloring. Ladle the apple butter into the hot jars, leaving 1/2 to 1/4 inch headspace. Then process in a water bath for 10 minutes.
3
Any jars that don't seal need to be refrigerated immediately.
4
Note: 1 pound of apples = 1 cup of mashed apples
1202
kcal
Calories
317
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 cups Mashed Apples, 5 cups Sugar, 2 Tablespoons Apple Cider Vinegar, 1/2 cups Red Hots Or Cinnamon Imperials, and more.
Yes, Apple Butter With Red Hots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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