Apple Butter, Reduced Sugar — NCHFP
Tested NCHFP reduced-sugar apple butter formulated with granulated sucralose.
Ingredients
- 4 lb apples Golden Delicious used in testing
- 1 cup apple cider
- 1/2 cup granulated sucralose Splenda used in testing
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Wash apples, remove stems and cores, and cut into quarters or eighths. Cook unpeeled apples slowly with cider until very soft.
- Press fruit and cider through a food mill. Combine pulp with sucralose and spices; simmer over low heat, stirring frequently, until the butter mounds without liquid separating.
- Fill clean hot half-pint or pint jars, leaving 1/4-inch headspace; wipe rims and apply lids.
- Process half-pints or pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use the tested apple and sucralose formulation; reduced-sugar spreads can lose quality faster in storage.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter-reduced-sugar/