Easy Apple Butter Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 pints
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Calories
57 kcal
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Course
Condiments
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Cuisine
American
Easy Apple Butter Recipe
Description
This apple butter recipe begins by combining peeled and chopped apples with cider, brown sugar, lemon juice, and a blend of warming spices in a heavy pot. The mixture is brought to a boil and cooked until bubbling reduces and the liquid diminishes, concentrating flavors. After initial cooking, the softened apples are pureed in batches to create a smooth consistency. Returning the puree to the pot allows for further cooking to thicken the apple butter, which develops a velvety texture and rich taste from the slow reduction and natural pectin in the fruit.
The use of fresh spices and lemon juice balances the sweetness and adds complexity. Care should be taken when pureeing hot mixtures by venting the blender to avoid pressure buildup. This spread is ideal for serving on toast, biscuits, or as an ingredient in other recipes, providing a naturally sweet and warmly spiced flavor.
Ingredients
- 4 lbs apple about 8 large peeled, cored, and chopped
- 1/2 cup Cider
- 1 cup dark brown sugar can use light brown
- lemon juice squeeze
- 1 Tbsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Instructions
- Put the apples, cider, sugar, spices, and lemon juice in a large heavy bottomed pot. I used my enameled cast iron Dutch oven. Give everything a good stir. I like to use a silicone spoonula for this recipe because it does a great job at scraping the pan clean with every swipe.
- Bring to a boil and then boil for about 20 minutes or so, until the foaming has subsided and the liquid is reduced. You might feel it starting to catch on the bottom of the pan as you stir. If you used a smaller pan your time might be longer.
- Working in batches, puree the apples in a blender or food processor until super smooth. I use my high speed Vitamix blender for velvety results. Note: use caution when pureeing hot foods. Make sure the lid is on your blender and it is vented before blending.
- Return the puree to the rinsed out pot, and continue to cook for 10 to 15 more minutes, stirring often, until thick. Now you’re going to get some volcanic sputtering. (If you don’t hear the popping noises your heat is too low.) You will have to partially cover the pan to protect your self. Use caution when stirring, which you need to do often to prevent scorching, but never fear ~ you’re so close! Use a silicone spoon to scrape the bottom and sides of the pan clean periodically, you don’t want anything to burn.
- The butter is done when you can drag your spoon across the bottom of the pan and leave a trail without any liquid filling it in. Or take a small spoonful and check for yourself, is it thick like apple butter? It's done! (It will thicken even further as it chills.)
- Fill clean jars with the hot butter and let cool at room temperature. Then cap and refrigerate for up to a month. Freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 57kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.005g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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