Homemade apple butter

With the start of the fall season, the first two things that come to mind, almost interchangeably, are homemade apple butter and apple pie. Since we have already have done our fair share of apple pies, it is time for apple butter. The apple butter is probably the only “butter” which does not go straight to the hips :)) The butter analogy comes from its creamy and almost velvety structure, rather than actual butter.

Apple butter is very versatile and adaptable. Given its sweet, spicy, and slightly acidic flavor, it goes excellent with savory dishes to enhance and compliment flavors, as the main ingredient in sweet dishes, or, for the lack of any other ideas, it can also be enjoyed by the spoonful.

which apples are the best for apple butter

The most fragrant apple butter is made with fresh, in season, preferably organic apples. If the apples are organic, then there is no need to peel them, so you save quite some time there.

Any sweet and ripe apples are good for making the apple butter.
The sweeter the apples are, the less sugar you will have to add, so try to choose crispy ripe apples, but be careful that the apples are not too ripe and started to get starchy. We need the juice and acidity for good apple butter.

Note that if the apples have less juice, it will take them a bit more time to cook through, and you will have to be more mindful of the cooking process since lack of liquid can cause the apples to burn. This is something to be avoided as it will add bitterness to the final product. But other than that, you should be all set.

how to …

Main steps of making the homemade apple butter are:

• coring, slicing and cooking the apples
• pureeing the cooked apples and cooking them further with spices
• storing and preserving the apple butter

To get the boring tasks off the list I usually prepare the jars first. At this initial prep stage, wash the jars and place them upside down on a cooling rack in the oven. Turn the oven on at 100°C (212°F) and leave the jars to dry and sterilize.

Now on to the apples. Just core them, cut into bite-size pieces, and add to a large pot. I love to use my large cast iron enameled pots. They have excellent constant heat going on, and I find that they cook more uniformly.

Add the lemon juice and sugar to the pot and start to cook over medium heat. In this first stage of cooking, the apples are cooked with sugar and lemon juice. Sugar will help release the juice from the apples, and the lemon juice will help form the pectin bonds.

It is best to cook the apples on low heat. This reduces the chance of burning the apples and there is less need to stir the apples often. If your apples are more juicer, the cooking time might be longer, so you will have to adjust.

Once the apples are thoroughly cooked, puree them in the blender and return to the pot. Add the spices and cook until the mixture thickens, further resembling the butter structure at room temperature.

Lade the apple butter into prepared jars. Depending on the quantity you decided to make, you can either plan to consume the apple butter within two weeks while storing the apple butter in the fridge, or preserve the butter using caning methods to enjoy its fantastic taste until the next apple season arrives.

Apple Butter Recipes

Here is a list of recipes which include apple butter:

• Sourdough carob babka

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Homemade apple butter

The best way to preserve the apple harvest is to make creamy homemade apple butter to add a note of crispy fresh autumn flavor to your plate.

Prep Time40 minutes mins

Cook Time3 hours hrs 30 minutes mins

Total Time4 hours hrs 10 minutes mins

Servings 10 x 290ml jars

Calories: 200.5 kcal

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Equipment & Tools

• Blender
• 10 x 290ml canning jars
• Canning rack (optional)

INGREDIENTS

 

MetricUS Customary

 

1x2x3x

• 2.8 kg apples (organic)
• 5 tbsp lemon juice (approx. 2 lemons)
• 95 g brown sugar
• 1 tbsp cinnamon (Ceylon)
• 2 tbsp maple syrup
• 1 tbsp vanilla extract (Nielsen-Massey)
• 1 tsp cardamon (freshly ground)

INSTRUCTIONS

• Wash 10 290ml canning jars and their lids.

  Place them upside down on a cooling rack in the oven. Turn the heat on 100°C (212°F) and let them dry completely (Note 1)
• Wash the apples, core and slice them into bite-size pieces.

  Add them to a large pot along with the brown sugar and lemon juice.

  Cook on low to medium heat with occasional stirring for 2 hours or until the apples are tender and are falling apart (Note 2)
• Using the blender puree the apples until creamy and smooth. You might have to this in batches depending on the size of your blender (Note 3)
• Return the pureed apples to the pot and add cinnamon, cardamom, maple syrup, and vanilla extract.

  Return to stove on low heat and cook for 1.5 hours or until the mixture is thicker and not runny.
• Ladle the hot butter into the jars leaving 6mm (¼ inch) of headspace. Make sure to remove any air bubbles and wipe the rims clean.

  Place the lid on, check that the seal is correctly placed and close tightly.
• To keep the apple butter for longer periods of time process the jars for 10 minutes in a slowly boiling water-bath (Note 4)

  Using the lifter carefully remove the jars from the water and place them on the kitchen towel to cool completely. Leave enough room between the jars for the air to circulate.

  Check the seal for each jar. The seal should be slightly indented and firm (Note 5)

  Once cooled down, wipe the jars with a cloth to remove the watermarks.

  Store the apple butter in a cool dark place.

NOTES

1. The jars have to be hot while being filled. If they have cooled off in the oven, just turn the oven on at 100C (212F) after you puree the apples.
2. Cooking time and the need for stirring depends on the type of apples and the heat of the stove. If the apples are very juicy then you can cook on medium heat since there will be enough juice to cover the bottom and will prevent the need for frequent stirring and the possibility of burning. However, if the apples are not so juicy then it would be better to cook on lower heat to prevent burning and the need for constant stirring. Check how your apples behave in the first 30 minutes and adjust the process accordingly.
3. In case you don’t have a blender you can use a food mill, or press the apples through a fine-mesh sieve. Note that this will take more time than using the blender and might not be as smooth and creamy.
4. In a large pot place a clean, twice folded, kitchen cloth or canning rack. Carefully place the jars into the pot. Add hot water to the pot so that the jars are covered by 2/3. Turn the stove on medium to high heat so that the water starts to boil. 
5. If the seal pops when you press on it, it is not properly placed and it will not keep the butter from going bad for a longer period of time. Place such jars in the fridge and consume them first.

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