Description
Learn how to make a delicious traditional apple butter with our easy recipe. Perfect for spreading on toast or using in baking. Try it today!
Ingredients
- 5 lbs (2.27 kg) green apples
- 2 cups (480 ml) water
- 3 cups (600 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 1 1/2 tsp (8 ml) ground cinnamon
- 1/4 tsp (1 ml) ground cloves
Instructions
- Remove the skins and cores from the apples. Cut them into 1-inch chunks and place them in a large pot with the water. Cook over medium heat for 15 minutes or until they become soft, stirring now and then.
- Use an immersion blender to blend the cooked apples until they are completely smooth, or transfer them to a blender for the same result. Measure out 8 cups of this apple mixture and return it to the pot. If you have extra puree, add ½ cup of sugar for each cup of leftover puree.
- Introduce the sugars and spices into the apple mixture and cook on low to medium-low heat until it reaches the consistency you desire, which should take about 45-60 minutes. Stir often to prevent it from sticking or burning. You’ll know it’s ready when it holds its shape on the back of a spoon.
- Spoon the hot apple mixture into clean, sterilized jars, leaving ¼ inch of space at the top. Eliminate any air bubbles and clean the jar rims to remove any residue. Position the canning lid on the jar and tighten the band with your fingers. Allow the jars to cool, then tighten the bands further and store them in the refrigerator for up to one month.
- Put the apple pieces, water, sugar, and spices into a slow cooker. Set it to cook on LOW for 10 hours. Afterward, take off the lid and use an immersion blender to puree the contents. Switch the slow cooker to the HIGH setting and continue cooking, uncovered, until you reach your desired thickness. Stir occasionally to prevent it from burning on the bottom.
- If you plan to can the apple butter, prepare a water-bath canner by filling it with water and bringing it to a boil while making the apple butter. Once your jars are filled, place them on the rack and lower them into the boiling water. Ensure the water covers the jar tops by 1 inch. Process for 10 minutes for pint-sized jars or smaller. (If you live over 1,000 feet above sea level, consult the Altitude Adjustment Chart.) Turn off the heat and let the jars sit in the canner for 5 minutes. Remove the jars using a jar lifter and set them on a kitchen towel to cool for 12 hours. Check the seals and refrigerate any jars that did not seal correctly.
Notes
- Consider using an immersion blender for a smoother apple butter texture.
- Adjust sweetness with more sugar if needed, especially with extra puree.
- Ensure jars are thoroughly cleaned and sterilized before filling to prevent contamination.
