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Apple Butter – Homemade and Delicious

 

Apple Butter
Apple Butter

 

 

 

 

 

Apple Butter

I save making Apple Butter or pickling for those days when lots of liquid sunshine is coming down.  Yesterday was one of those days.  I had some apples already and so I thought why not!

Since I was going to be making just a small batch, I am not going to bother with the complete canning process, as these will be refrigerated right away, so they just needed to be sterilized at the outset. For me it’s a two step process I like to make an applesauce first and then slow cook it to condense it.  I cook the whole apple, as the apple pomace is high in pectin which helps the butter to thicken and the skins have lots of flavor.  Since I use a kitchenaid mixer with the fruit and vegetable strainer the second part of the process is fairly easy.  If your going to be doing this by hand in a chinoise or food mill you might want to peel and core the apples first.

Ingredients for Apple Butter

  1. Apples (about 4 pounds)  for this recipe I used a combination of Granny Smiths and Braeburns
  2. 1 Tbs cinnamon
  3. 2 or 3 whole cloves
  4. ¼ Tsp allspice
  5. Brown sugar or apple cider depending on taste after first cooking.

Apple Butter Cooking Procedure

In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil.  Cook for about 10 – 20 minutes until apples are soft.

Process the apples through the strainer.

Straining cooked Apples
Straining Cooked Apples

 

 

 

 

 

 

 

Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 – 24 hours depending on how hot your cooker gets.  Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter.  At this point before cooking taste.  If the sauce isn’t sweet enough add a little brown sugar and if you feel it’s too sweet add a little cider vinegar.  If you want a really smooth butter use an immersion blender to smooth before cooking down.

Cook until sauce is reduced by about half and is fairly thick.  Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.

Apple Butter
Apple Butter

 

 

 

 

 

 

 

Here’s a few items to help make this recipe easier.
KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl
KitchenAid FVSFGA Fruit/Vegetable Strainer and Food Grinder for Stand Mixers
Ball® Regular Mouth Pint Jars with Lids and Bands- Set of 12 (by Jarden Home Brands)
Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

 

 

 

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apple Butter
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Ingredients
  1. Apples (about 4 pounds) for this recipe I used a combination of Granny Smiths and Braeburns
  2. 1 Tbs cinnamon
  3. 2 or 3 whole cloves
  4. ¼ Tsp allspice
  5. Brown sugar or apple cider depending on taste after first cooking.
Instructions
  1. Apple Butter Cooking Procedure
  2. In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil. Cook for about 10 - 20 minutes until apples are soft.
  3. Process the apples through the strainer.
  4. Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 - 24 hours depending on how hot your cooker gets. Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter. At this point before cooking taste. If the sauce isn't sweet enough add a little brown sugar and if you feel it's too sweet add a little cider vinegar. If you want a really smooth butter use an immersion blender to smooth before cooking down.
  5. Cook until sauce is reduced by about half and is fairly thick. Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.
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