Apple Grape Butter
- Marie Overton
- Aug 1, 2022
- 2 min read
Updated: 4 days ago
Apple Grape butter is interesting. It is a little like fruit butter and a little like jam. Honestly, I don’t know what to call it. But what I do know is that it tastes good. The sweetness of the apples mixed with the grape flavor is very tasty. The pectin used in this recipe makes it set more than your standard fruit butter. I like to eat Apple Grape Butter on toast, but it would also be great on meatballs with BBQ sauce.
Apple Grape Butter
Preparation
Start by preparing your boiling water bath with enough water to cover 5 pint-sized jars with 1-2 inches of water. Place the boiling water bath canner on the stove on medium heat. Next, preheat your jars. Then, prepare your lids and rings. Now that your equipment is ready, it is time to start making apple grape butter.
Making the Apple Grape Butter
Wash, peel, core, and slice 2 pounds of apples. Place in a juicer and cook them down until they are soft. This also provides apple juice as a byproduct.
Blend the apples with 3 cups of grape juice.
In a large pot, mix 5 cups of apple/juice pulp with 1/2 teaspoon of butter, 5 tablespoons of pectin, and 1/2 teaspoon of cinnamon.
bring to a rolling boil and add sugar
Bring to a boil.
Add 7.5 cups of brown sugar
Return to a rolling boil. Stirring constantly, keep at a rolling boil for 1 minute then remove it from the heat.
Using a jar funnel, pour or ladle the butter into clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.
After they are done processing, remove the lid, turn off the heat and let them cool for 5 minutes. Then, remove the jars from the water bath and set them on a heat resistant surface. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry, dark area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have questions about how to use a boiling water canner or how altitude affects your canning processing time take a look at my canning basics videos.
