Apple Butter

The last of my apples from my back yard tree needed to be used up. Time to make Apple Butter.

I cut 2 kg (4 1/2 pounds) of apples into quarters in a large nonreactive pot. I added:

  • 400 ml (1 2/3 cup) sugar
  • 200 ml (3/4 cup) water
  • 150 ml (2/3 cup) of cider vinegar
  • 125 ml (1/2 cup) apple juice
  • 125 ml (1/2 cup) brown sugar
  • 10 ml (2 teaspoons) cinnamon
  • 2 ml (1/2 teaspoons) ground nutmeg
  • 2 ml (1/2 teaspoon) ground ginger
  • 2 ml (1/2 teaspoon) salt
  • 2 ml (1/2 teaspoon) ground allspice
  • 2 ml (1/2 teaspoon) ground cloves

I brought the liquid to a boil and reduce the heat to simmer. I simmered for 20 minutes. Then, I let the apples sit for six hours to overnight.

Run the apples through a food mill or force them through a colander to make a paste and remove the skins and seeds.

I put the paste in my slow cooker on high and let it cook for 4 hours. I put a spoonful of the butter on a plate and put it in the freezer for a few minutes. If it is thick and smooth, it is ready. If not, cook for another hour and test again. Keep cooking and testing until you get the desired consistency. This batch took 6 hours but it can go up to 8 hours. When the butter has the desired consistency, add 4 ml (3/4 teaspoon) vanilla.

Fill an hot water canning pot and bring it to a boil. Put canning jars in the boiling water for 15 minutes. Fill the jars with the apple butter, leaving a 1/4 inch head space.

Centre new canning discs in the lids and tighten finger tight. Boil the jars on the canner for 15 minutes (25 minutes at higher altitudes). Take the jars out.

Make sure the lids click down to a concave shape over the next 24 hours. Any that don’t click down aren’t sealed and should be used right away.

The Verdict

Apple Butter tastes like an apple pie jam. The apples caramelize, the spices are delicous and the consistency spreads so well on toast, scones, muffins or so much more. Try it spooned over your cereal, oatmeal, or pancakes. It is just so tasty!

The Old Fat Guy

  • Apple Butter

    Apple Butter

    Ingredients

    • 2 kg (4 1/2 pounds)
    • 400 ml (1 2/3 cup) sugar
    • 200 ml (3/4 cup) water
    • 150 ml (2/3 cup) of cider vinegar
    • 125 ml (1/2 cup) apple juice
    • 125 ml (1/2 cup) brown sugar
    • 10 ml (2 teaspoons) cinnamon
    • 2 ml (1/2 teaspoons) ground nutmeg
    • 2 ml (1/2 teaspoon) ground ginger
    • 2 ml (1/2 teaspoon) salt
    • 2 ml (1/2 teaspoon) ground allspice
    • 2 ml (1/4 teaspoon) ground cloves
    • 4 ml (3/4 teaspoon) Vanilla

    Instructions

    1. Cut the apples into quarters in a nonreactive pot.
    2. Add the remaining ingredients except the vanilla..
    3. Bring to a boil over medium high heat. Reduce the heat and simmer for 20 minutes.
    4. Let the apples sit for 6 hours to overnight.
    5. Run the apples through a mill or push them through a colander to make a paste and remove the apples and seeds.
    6. Put the apples in a slow cooker on high for 4 hours.
    7. Check the consistency by putting a spoonful on a plate in the freezer for a few minutes.
    8. If too thin, cook for another hour and test again.. Keep cooking, testing each hour, until it has a nice spreadable consistency.
    9. Add the vanilla.
    10. Boil canning jars to sterilze.
    11. Put the Apple Butter in the jars and affix new canning discs in screw tops and seal the jars fingertip tight.
    12. Put the jars in a boiling water bath for 15 minutes (25 minutes) at high altitude.
    13. Remove from the water.
    14. Use any jars that the canning discs don;t click to concave immediately.
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