Apple Butter

Apple Butter Recipe

Ingredients:

• 6 pounds of apples (a mix of sweet and tart varieties like Gala, Fuji, and Granny Smith)
• 2 cups apple cider or water
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

1. Prepare the Apples:

• Wash, core, peel, and chop the apples into small pieces.

1. Cook the Apples:

• Place the chopped apples in a large pot or slow cooker. Add the apple cider or water.
• If using a pot, bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 1-2 hours until the apples are soft. If using a slow cooker, cook on high for 4-6 hours or on low for 8-10 hours until the apples are very soft.

1. Blend the Apples:

• Use an immersion blender to puree the apples until smooth. Alternatively, you can transfer the apples in batches to a blender or food processor and puree until smooth, then return to the pot or slow cooker.

1. Add Sugar and Spices:

• Stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, and salt. Mix well to combine.

1. Cook the Apple Butter:

• If using a pot, cook uncovered on low heat for an additional 1-2 hours, stirring frequently, until the mixture thickens and darkens in color. If using a slow cooker, cook uncovered on low for 2-4 hours, stirring occasionally.

1. Add Vanilla:

• Stir in the vanilla extract during the last 30 minutes of cooking.

1. Test for Doneness:

• To test if the apple butter is done, place a small spoonful on a plate. If no liquid seeps around the edges and it holds its shape, it’s ready.

1. Jar the Apple Butter:

• Ladle the hot apple butter into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on, and process in a boiling water bath for 10 minutes to seal.

1. Cool and Store:

• Remove the jars from the water bath and let them cool on a towel or rack. Once cool, check that the lids have sealed. Store sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within a few weeks.

Tips:

• Apple Variety: Using a mix of sweet and tart apples gives a well-rounded flavor to the apple butter.
• Adjust Sweetness: Feel free to adjust the sugar to your taste. You can also use all granulated sugar or all brown sugar if you prefer.
• Consistency: If the apple butter is too thick, you can thin it with a little more apple cider or water. If it’s too thin, cook it longer to reduce the liquid.
• Flavor Variations: Experiment with other spices like ginger or cardamom for a unique twist. You can also add a splash of bourbon or brandy for an adult version.

Enjoy your homemade apple butter on toast, biscuits, pancakes, or as a spread for sandwiches!