Apple Butter
Makes 3 pintsApple butter is a highly-concentrated form of apple sauce produced by long, slow cooking of apples with cider to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture.
Ingredients
- 4 pounds Apples McIntosh, Braeburn, Fuji, Gala – cut, cored, but not peeled
- 2/3 cup apple cider
- ¼ cup lemon juice
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Add the apples, apple cider, lemon juice, cinnamon, cloves and all spice to a large pot.
- Cook all the ingredients over medium-low heat, uncovered.
- Stir occasionally, until the apples have become very soft, approximately 1 hour.
- Mash the apples in the pot with a potato masher.
- Continue cooking the apples uncovered and stirring occasionally, until they become thick, velvety and a deep mahogany color, about 1 hour.
- Using a hand blender (also known as an immersion blender) puree the mixture until smooth.
- You can also use a regular blender in small batches until smooth.
- Let the mixture cool and transfer the butter to the pint-sized jars.
- Keep the apple butter refrigerated.
- It will stay for 3-4 weeks in the refrigerator.
- Try spreading the apple butter on buttered toast, waffles, crostini with cheese. You can also add it to bbq sauce, chicken burgers or added to carnitas.
- Enjoy!
Video
Notes
Nutrition Information:
Per serving – 1 Tablespoon: Calories; 40 Total Fat 0g ; Sat Fat 0g; Sodium 1.1 mg; Carbs 10g; Fiber 1.7g; Total Sugars 7.8g; Added Sugars 0g; Protein 0.2 g; Calcium 6.7 mg; Iron 0.1mg; Potassium 83mg; Vit A 0.7% DV; Vit C 6.3% DV; Vit K 1.9% DV.
Per serving – 1 Tablespoon: Calories; 40 Total Fat 0g ; Sat Fat 0g; Sodium 1.1 mg; Carbs 10g; Fiber 1.7g; Total Sugars 7.8g; Added Sugars 0g; Protein 0.2 g; Calcium 6.7 mg; Iron 0.1mg; Potassium 83mg; Vit A 0.7% DV; Vit C 6.3% DV; Vit K 1.9% DV.
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