Easy Apple Butter
Components
- Peel, core, and chop 6–8 medium apples (such as Granny Smith, Fuji, or Honeycrisp)
- 1 cup granulated sugar (adjust dependent on sweetness of apples)
- one tsp finely ground cinnamon
- One-half tsp ground nutmeg
- 1/4 tsp ground allspice, if desired
- One tablespoon of lemon juice
- (For stovetop method; omit for slow cooker) 1/2 cup water
Guidelines
Slow Cooking Technique:
Get the apples ready:
- In the slow cooker, add the diced apples. Stir in the lemon juice, sugar, cinnamon, nutmeg, and allspice (if using).
Cook:
- Once the mixture has thickened and the apples are extremely soft, simmer on low, covered, for about 6 to 8 hours.
Mix:
- Puree the mixture with an immersion blender until it’s smooth. As an alternative, divide the mixture into portions and process in a blender until it’s smooth.
Complete Cooking:
- If the apple butter is too thin, simmer it uncovered for a further one to two hours, stirring from time to time, until it thickens.
Shop:
- After allowing the apple butter to cool, pour it into jars. For extended shelf life, process in a water bath or store in the refrigerator for up to two weeks.
Cooktop Approach:
Get the apples ready:
- Add the diced apples, sugar, spices, lemon juice, and water to a big pot.
Cook:
- Over medium heat, bring to a boil and then turn down the heat. Simmer the apples, covered, for one to one and a half hours, stirring from time to time, until they are tender.
Mix:
- Using a standard blender or an immersion blender, puree the ingredients until it’s smooth.
Diminish:
- Simmer, uncovered, stirring often, for an additional 30 to 60 minutes or until the apple butter achieves the desired thickness.
Shop:
- Once cooled, move to jars. Keep refrigerated or proceed with canning.
Advice:
- You can add a sprinkling of cloves or vanilla extract for taste.
- You can add more or less sugar to suit your taste in sweetness.
Savor your handmade apple butter as a garnish for desserts or as a toast or pancake alternative!