If you like to alternate between apple butter and jam for breakfast, but are having trouble finding it on the market, try making it at home. The standard process is long and complex, but you can simplify it by using a slow cooker (the so-called slow cooker). There is also a quick version for those who do not have a slow cooker and want to use the stove.
Ingrediants
Apple Butter Cooked on the Stoves
- 1.8 kg of apples (about 12 medium-sized apples)
- 450 g of sugar
- 475 ml of cider
- 2 teaspoons of cinnamon
- A pinch of nutmeg or clove powder
Spiced Apple Butter Cooked in the Slow Cooker
- 2.7 kg of apples (about 16 medium-sized apples)
- 60 ml of apple cider vinegar
- 340 g of granulated sugar
- 100 g of brown sugar
- Half a tablespoon of ground cinnamon
- Half a teaspoon of ground clove
- Half a teaspoon of allspice powder
Sweet Apple Butter Cooked in the Slow Cooker
- 3 kg of apples (about 19 medium-sized apples)
- 115 g of granulated sugar
- 100 g of brown sugar
- 1 and a half tablespoons of ground cinnamon
- 1 tablespoon (15 ml) of vanilla extract
- A pinch of salt
Steps
Method 1 of 3: Cooked Apple Butter
Step 1. Wash the apples, peel them, core them and cut them into quarters
Start by washing the apples, then peel them. After having peeled them, core them with the core remover and then cut them into four equal parts. If you don't have the core remover, cut it into quarters and then remove the core with the knife.
Step 2. Place the apples and cider in a large pot, bring the cider to a boil and let the apples simmer for 20 minutes
Put the apples in the pot first, then add the cider. Heat it over high heat until it starts to boil. At that point, immediately turn the heat down and let it simmer gently for 20 minutes.
Step 3. Add the sugar and spices, bring the cider back to a boil, then reduce the heat again and let it simmer for another 30 minutes
Add the sugar and spices to the pot, then increase the heat. When the cider starts boiling again, turn the heat down again and let the apples simmer for another 30 minutes.
- If you want, you can use 115 g of granulated sugar and 300 g of brown sugar.
- If you want apple butter to be very sweet, you can use up to 900g of sugar.
Step 4. Allow the mixture to cool partially, then purée the apples
When they have softened, turn off the stove, take the pot away from the heat, and wait until they have cooled down a bit. You can then purée them using a potato masher, food processor or blender.
Step 5. Return the mixture to the pot and let it simmer for about an hour to thicken
The longer you let it cook, the thicker it will become. To ensure that the apple butter has the right consistency and is not too compact, the mixture should reduce by about 40-50%.
Apple butter may splash. If possible, cover the pot with a splash guard to avoid dirtying the stove and avoiding burns
Step 6. Pour the apple butter into the jars, leaving about 1cm of empty space
Before placing the lid, wipe the rim of the jars with a clean kitchen towel. Store the jars in the refrigerator.
Method 2 of 3: Spiced Apple Butter Cooked in the Slow Cooker
Step 1. Wash the apples, peel them, core them and cut them into quarters
Start by washing the apples, then peel them. After having peeled them, core them with the core remover and then cut them into four equal parts. If you don't have the core remover, cut it into quarters and then remove the core with the knife.
Step 2. Cook the apples in the slow cooker (ie in a slow cooker) for 8 hours on high
Put the apples in the pot, add the apple cider vinegar and snap the lid on. Set the cooking mode to high and cook the apples in the vinegar for 8 hours.
Step 3. Change the cooking setting to low and cook the apples for another 10 hours
After the first 8 hours have elapsed, you can lift the lid to stir, but the pot must remain closed while cooking.
Step 4. Add the sugar, spices and let the apples cook for another 4 hours
Add the white sugar and brown sugar to the saucepan. Also add the cinnamon, allspice, and ground cloves. Give it a good stir, close the pot and let the apples cook for another 4 hours.
Step 5. If you wish, you can puree the apples
If you want the apple butter to have a smooth, even texture, pour the entire contents of the pot into a bowl, let it cool, and then blend it. You can use the blender or food processor.
Step 6. Pour the apple butter into the jars, leaving about 1cm of empty space
Before screwing the lid on, wipe the rim of the jars with a clean kitchen towel. Store apple butter in the refrigerator.
Method 3 of 3: Cooked Sweet Apple Butter in the Slow Cooker
Step 1. Wash the apples, peel them, core them and cut them into quarters
Start by washing the apples, then peel them. After having peeled them, core them with the core remover and then cut them into four equal parts. If you don't have the core remover, cut it into quarters and then remove the core with the knife.
Step 2. Combine the sugar, cinnamon, cloves, vanilla extract and salt in a large bowl
Pour the two varieties of sugar into the bowl, add the spices, vanilla extract, salt and then mix until smooth and free of lumps.
- For a milder flavor, use only 2 teaspoons of ground cinnamon and a small pinch of cloves. Omit the vanilla extract.
- For a tastier apple butter, you can use one tablespoon of ground cinnamon, half a teaspoon of ground nutmeg, a small pinch of ground clove, and one tablespoon of vanilla extract.
- For sweeter apple butter, use 225g of granulated sugar and 200g of brown sugar.
Step 3. Place the apples in the slow cooker, then add the sugar and spice mixture
Stir with a wooden spoon or silicone spatula to mix the ingredients. Make sure you reach the bottom of the pot as well as you stir to evenly season the apples.
Step 4. Cover the pot and cook the mixture on the high setting for one hour
This is only the first stage of cooking, so don't worry if the apples haven't turned into "butter" by the time the time runs out.
Step 5. Select the low setting and cook the apples for 9-11 hours, stirring occasionally until soft and golden
When 60 minutes are up, open the pot to stir, then close it again, set it to "low" and cook the apples for another 9-11 hours. From time to time, lift the lid and give it a stir.
Step 6. Cook the apples with the pot uncovered for another hour by setting the pot to low
This way, the excess liquid will have a chance to evaporate and the apple butter will have a rich, thick consistency. If you want, you can mix it with a whisk to make it even smoother and more velvety.
Step 7. Blend the apple butter
If it is still not sufficiently homogeneous, pour it into a bowl, let it cool for 10-15 minutes and then blend it. You can use the hand blender or the food processor.
Step 8. Pour the apple butter into the jars, leaving about 1cm of empty space
Before placing the lid, wipe the rim of the jars with a clean kitchen towel. Store apple butter in the refrigerator.
Step 9. Finished
Advice
- Store apple butter in the refrigerator.
- Apple butter has a shelf life of about 2 weeks.
- If you vacuum it properly, apple butter will keep much longer.
- Experiment with new versions of apple butter. For example, you can add honey, maple syrup or ginger.
- Gift your homemade apple butter. Unless it's vacuum-packed, make sure the recipient keeps it in the refrigerator even before opening.
- You can freeze apple butter in small plastic containers. Remember to leave enough space for it to expand.
- Taste the apple butter as it cooks to see if the amount of sugar and spice is sufficient. Keep in mind that the flavor will change and gradually become more intense.
- There are many varieties of apples. The most suitable for making apple butter include: Braeburn, Cortland, Fuji, Granny Smith, Gravenstein, Grimes Golden, Jonagold, Jonamac, Ida Red, Liberty, and McIntosh.
- You can ask your trusted greengrocer for advice to find out which of the apple varieties available is the most suitable for this recipe.
- If you want, you can also use more than one variety of apples. This way the butter will have a more complex taste.
- Apple butter is great spread on fresh or toasted bread, but you can also use it to fill cookies, waffles, cakes and pancakes.
Warnings
- Unless you have vacuum packed it, apple butter should be kept in the refrigerator even before opening. To create the vacuum effect, you have to boil the jars, it is not enough to seal them with the lid.
- Apple butter will never have the same thick, firm consistency as butter obtained from milk. It is more like a jam.
- You can reuse old glass jars, but to seal them properly you need to use new lids (especially those made up of two distinct parts).
- If you use the slow cooker, place it on a surface suitable to withstand intense heat for hours. The kitchen counter could warp.
