Apple butter recipe

It’s difficult to discover any apple butter, allow alone very good apple butter in the grocery retailer these days. Producing apple butter is a great way to preserve the fruits of an apple harvest.

In contrast to what the name implies, there is no “butter” in apple butter. The identify comes from its smooth and buttery texture.

Apple butter is delightful on buttered toast. Despite the fact that apple butter requires time to make (the sauce is slow cooked for at least an hour), the upfront element is effortless. You do not have to peel or core the apples.

The pectin for firming up the resulting jam resides mostly in the cores and there is a lot of taste in the apple peels. Right after the 1st cooking, these elements get discarded as the pulp is run via a food mill.

This recipe creates a traditional apple butter, the two sweet and tart, the addition of cider vinegar just intensifying the taste and offering it its tangy edge. It’s seasoned with cinnamon, cloves, allspice and lemon.

Apple Butter Recipe

  • Prep time: 20 minutes
  • Cook time: 2 hours
  • Yield: Can make a small more than three pint jars


  • four lbs of excellent cooking apples (we use Granny Smith or Gravenstein)
  • 1 cup apple c >8-quart pan (Stainless steel or copper with stainless steel lining)
  • A foods mill or a chinois sieve
  • A massive (8 cup) measuring cup pourer
  • six-8 eight-ounce canning jars

Getting ready the Fruit

one Cut the apples into quarters, with no peeling or coring them. (Significantly of the pectin is in the cores and taste in the peels). Cut out damaged elements.

1st Stage of Cooking

2 Cook the apples: Put the quartered apples into big pot, include the vinegar and water, cover, deliver to a boil, minimize heat to simmer, cook until finally apples are soft, about twenty minutes. Take away from heat.

Pure apples and include the sugar and spices

three Pure the apples by means of a foods mill or chinois: Ladle apple mixture (cooked apples and liquid) into a chinois sieve (or food mill) and utilizing a pestle force pulp from the chinois into a big bowl under.

4 Include sugar, spices, lemon rind, and juice: Measure resulting puree. Add 1/2 cup of sugar for every cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and change seasonings if needed.

Second Stage of Cooking

5 Cook the apple mixture, stirring often: Cook the apple sugar mixture uncovered in a large, broad, thick-bottomed pot on medium low heat, stirring frequently to stop burning. Scrape the bottom of the pot even though you stir to make confident a crust is not forming at the bottom.

Cook until thick and smooth (about 1 to two hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny.

You can also cook the pure on reduced heat, stirring only sometimes, but this will take considerably longer as stirring encourages evaporation. (Note the wider the pan the far better, as there is more surface for evaporation.)

As an alternative to stovetop cooking you can cook the pure uncovered in a microwave, on medium heat setting to simmer, for about thirty minutes. If you do this, keep track of the cooking every single five or ten minutes. Microwaves fluctuate in their power.

6 Sterilize canning jars: There are a number of techniques to sterilize your jars for canning.

  • You can run them through a brief cycle on your dishwasher.
  • You can place them in a massive pot (12 quart) of water on best of a steaming rack (so they will not touch the bottom of the pan), and deliver the water to a boil for 10 minutes.
  • Or you can rinse out the jars, dry them, and area them, without lids, in a 200°F oven for 10 minutes.

seven Pour the apple butter into scorching, sterilized jars and seal. If you strategy to shop the apple butter un-refrigerated, make confident to adhere to proper canning procedures.

Prior to applying the lids, sterilize the lids by putting them in a bowl and pouring boiling water more than them. Wipe the rims of the jars clean before applying the lids.

I use a hot water bath for ten minutes to ensure a good seal.

As the jars cool, you ought to hear the lids “popping” as they seal the jars.

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