Try your hand at this traditional recipe from the American South. Contrary to its name, there is no butter in apple butter.
Contrary to its name, there is no butter in apple butter. It does however share the same smooth and spreadable qualities as butter. Put it on toast, scones or pancakes … you decide. This recipe is a very simple way to make apple butter, but no less delicious!
Serves: Makes three cups
Time: Two hours and 20 minutes
- 1.5kg crisp and sweet apples, peeled (about eight apples)
- 1 cup apple cider
- 1 1/2 cups sugar, divided
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- zest and juice of one lemon
Cut apples into 1-inch pieces.
In a cast-iron or casserole pot, bring apples, cider and 1/2 cup sugar to a rolling boil over high heat. Cover, leave lid slightly ajar, and allow to boil for another 20 minutes until apples are tender and liquid has mostly evaporated. Stir every five minutes to ensure bottom does not burn.
Blend cooked apples and liquid in a blender or food processor. Be sure to allow the mixture to cool first if using plastic!
Pour mixture back into the casserole pot and stir in the cinnamon, cloves, lemon juice and remaining cup of sugar. Bring to a boil again over high heat.
Reduce the heat to low and simmer uncovered for another 15 minutes. Stir frequently to prevent mixture from burning! Allow to cool for about 45 minutes.
Spoon the Apple Butter into airtight containers.
Can be refrigerated for up to two months and frozen for up to six months.
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