I love fruit butters. Seeing how it is fall and I am 1 1/2 hours away from my favorite apple orchard that sells the great apple butter, I guess I have to make it myself. I am always up for a new challenge in the kitchen, but really, this recipe couldn't be any easier. In fact, if you can make the applesauce, then you can make this apple butter. Just a few more ingredients to spice it up and a little more time on the stove, then you will have this luscious, creamy, spicy, and oh, so satisfying apple butter. Spread it on toast, put a dollop on some yogurt (with some toasted walnuts for crunch), or when nobody is looking take a big spoonful straight from the jar:)
Like most cooking, adjust the spices according to your own taste. If you don't have cardamom, that's o.k. If you like ground ginger, then add more. Make it for you, make it your own. I almost forgot-- when you do make it, your house will smell just like an orchard!Printable Recipe
makes a bit more than 2 pint jars
4 lbs of cooking apples, peeled, cored and quartered (I used Golden Delicious)
1/2 cup white granulated sugar
1/2 cup packed light brown sugar
juice of 1 lemon
1 cup apple cider
2 cups water
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
In a large stock pot, add all the ingredients and bring to a boil. Reduce the heat to medium low and cover. Simmer until apples are soft, 20-30 minutes.
Remove from the heat. Mash the apples with a spoon or potato masher right in the pot or pass the mixture through a food mill set over a large bowl. Return the apples to the pot and set over low heat. Stir occasionally to keep the mixture from burning. Cook for 3-4 hours until the apples are thick with a deep brown color.
I take one extra step for texture purposes. I like my apple butter really smooth and creamy. To achieve that texture, I place the slightly cooled mixture in my waring blender and blend away. You can use an immersion blender as well.
Store in the refrigerator for up to 3 weeks, freeze for up to 1 year, or place in hot sterilized jars using the canning method. Enjoy!