How to Make Apple Butter

Don't fret about what to do with that bushel of apples you picked at the orchard--once you know how to make apple butter, leftovers won't be a problem. In fact, you might want to go back and pick more. Journey back several hundred years to Colonial America and you'll find that making apple butter was an early form of preserving fruit. The high level of sugar (created by cooking down the apples, as well as the added granulated sugar) gives the mixture a longer shelf life. Apple butter can last in the refrigerator for several weeks. Despite its name, there is no actual butter in the recipe--the name refers to its thick, soft, spreadable consistency similar to that of the dairy product. Allspice, cinnamon, nutmeg and cloves are the spices that are generally used in making apple butter. Apple butter makes the perfect spread for toast; it also works well as an ingredient in baked goods or an accompaniment to roast pork.
-Hi, everyone, I'm Judith. We'll today, we are making Apple Butter. That warm comforting butter, which is very, very [unk] and you can put on practically everything. So, what you'll need for this is 12 medium cooking apples peeled and cut into fourths, 1/2 cup of packed brown sugar, half a cup of apple juice, 1 tablespoon of ground cinnamon, 1 tablespoon of lemon juice, teaspoon of ground old spice, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cloves. Alright, so very simple. What you'll need is a slow cooker, my best friend. You just pop all your ingredients in there and let it go. So, let's take our slow cooker out and we'll add in our apples. So, when we put then in the slow cooker, we really don't need to cut them too much, but they're gonna soften up in here anyway, fantastic, and all of our ingredients go in here, so brown sugar, the juice, there we go and all these lovely flavorful spices that that go after wonderfully with apples, the all spice and nutmeg, the cinnamon just really fantastic flavors with the apples. So, in there goes, and we're gonna put that on a low heat and we're gonna let it cook up in there for about 8 hours. So, once it's nice and very tender, then we'll get mushing. Well, the kitchen is smelling very, very good right now. We have this mixture of apples and cinnamon and all those all spices that just combine great with the apples. Now, we've left it on a low heat for about 8 hours and the apples are nice and soft now. So, let me tilt do that a little so you can see and it should be nice and beautiful soft and really because color as well. So, with the potato masher or fork, we're just going to mush up our apples little bit more. It should be nice and soft until all our mixture resembles like an apple sauce. So, we're gonna cook our apples for another hour on a lot heat with the cover up until the mixture is really thick and then we'll transfer into container and into the fridge. So, we've cooked our apple butter for about another. We stirred occasionally while it's cooking on low and that is ready. It's beautiful. It's thick. It smells fabulous. Put that. Spread that on some toast and you're good to go. What we're gonna do is put it into a container or a bowl as we have here and we're gonna refrigerate that. The can refrigerate for up to 3 weeks. So, just seal it tightly and you can use it whenever you like. That just smells gorgeous. Fantastic, so there you go. That is how you make apple butter.

What You'll Need

  • 12   medium Granny Smith or other cooking apples, peeled and cut into fourths

  • 1 1/2  cups packed brown sugar

  • 1/2  cup apple juice

  • 1   tablespoon ground cinnamon

  • 1   tablespoon lemon juice

  • 1   teaspoon ground allspice

  • 1   teaspoon ground nutmeg

  • 1/2  teaspoon ground cloves

Step By Step

Mix all ingredients in 5- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
Mash apples with potato masher or large fork.
Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

nutrition information

Per Serving: cal. (kcal) 30, carb. (g) 9, fiber (g) 1, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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