I found this recipe for apple butter when I had a plethora of apples to use up, 2 bags, plus a few found in the crisper drawer, and some on the trees that needed to be picked. I was going to make apple jam, but didn’t have all the supplies. Apple butter is relatively easy to do, it just takes a bit of time. (I ended up using a collection of spartans, macintosh, liberty, and granny smith apples.)
You can use an immersion blender, food processor, or blender to puree the apples. I used an immersion blender this time, but think I’ll use a food processor next time as the immersion blender left small chunks that I couldn’t quite get and had to scoop out.
When chopping the apples, have a bowl of cold water with a couple of tablespoons of lemon juice in it set aside. As soon as you’ve cut the apples into pieces put them in the water bath. This will prevent them from browning.
Apple butter tastes like a combination of spiced apple pie and fresh applesauce. The texture is smooth (like butter) and it isn’t overly sweet. It’s like the spiced apple version of lemon curd.
Apple Butter
Ingredients
- 4 pounds apples cored, peeled, cut into small pieces
- 2 cups water
- 2 tablespoons lemon juice
- 1 3/4 cups cane sugar
- 2 teaspoons cinnamon
- 1 tablespoon bourbon vanilla
- 1 teaspoon ground cardamom
- 1/4 teaspoon allspice
Instructions
- Prepare a large bowl with cold water and a couple tablespoons of lemon juice in it. Core and peel apples, then cut them into small pieces. Once all the apples have been cut, drain the water bath, and put into a large heavy-bottomed pot.
- Combine apples, 2 cups of water, and 2 tablespoons of lemon juice in the pot. Cook apples at a simmer until soft.
- Puree the mixture and return to the pot.
- Return apple pulp to saucepan. Add sugar, vanilla, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. This will take approximately 90 minutes!
- Wash your jars in very hot soapy water (or put through cycle in the dishwasher) and set aside.
- Set the rack and jars (sans lids) into your canning pot and fill it with water (I like to fill the jars first so they don't float up). Put onto the stove and bring to a boil.
- Put a small pot of water and place the lids and tops in, covering with water, bring to a boil, then turn off the heat.
- Pull a jar out of the boiling water with the canning tongs, dumping the water out of the jar.
- Place a funnel on a 250ml jar and then ladle the hot apple butter into the jar, leaving a 1/4 inch headspace. Remove air bubbles by gently tapping the jar and then stirring with a long skewer. Wipe the jar rim. Center lid on jar and apply the lid and band, adjust to fingertip tight.
- Place jar in boiling water canner. Repeat until all jars are filled.
- Process the jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes.
- Remove the jars and cool 12-24 hours, listen for the pop to know they are sealed! The lids should not flex when center is pressed.