Apple Butter

Apple Butter

I have several friends who actually wait for me to make up batches of this that I give a gifts.  In September and October it’s apple harvest time. This year our very old apple tree produced apples for the first time in years. So armed with 4 kilos (8 pounds) of our home grown apples it was time to make a childhood favorite. Available in jars back home, it’s an easy recipe to make at home and wonderful on your buttered toast or with your yogurt in the mornings. Strange as it may sound there is no butter in Apple Butter. This will keep in the fridge for several months.

I am translating this recipe from pounds and ounces to metric measurements.

Apple Butter
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This is a childhood favorite, it's pretty quick to make and can be used on buttered toast, your morning yogurt, pancakes or on your morning oatmeal. It's even good on vanilla ice cream. It's a great way to use up any apples and a wonderful present to give friends.
Servings Prep Time
2 kilos 15 minutes
Cook Time Passive Time
3 hours hours
Servings Prep Time
2 kilos 15 minutes
Cook Time Passive Time
3 hours hours
Apple Butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is a childhood favorite, it's pretty quick to make and can be used on buttered toast, your morning yogurt, pancakes or on your morning oatmeal. It's even good on vanilla ice cream. It's a great way to use up any apples and a wonderful present to give friends.
Servings Prep Time
2 kilos 15 minutes
Cook Time Passive Time
3 hours hours
Servings Prep Time
2 kilos 15 minutes
Cook Time Passive Time
3 hours hours
Ingredients
For every liter of of apple puree
Servings: kilos
Units:
Instructions
  1. Wash all the apples, remove the stems. Cut up the apples into 6 pieces. You do not need to peal or core the apples.
  2. In a heavy bottomed pot with a lid. Put in all the apples and add the cider vinegar and the brown sugar.
  3. Bring to a simmer and allow to simmer for about ½ hour until all the apples have broken down to into a puree.
  4. Remove from the heat and push the pure through a strainer to remove the skins and seeds.
  5. Measure the puree - for every 5 dl add 2.5 dl of brown and white sugar. Thats half brown and white sugar measuring 2.5 dl together.
  6. Add all the spices and return to the heat and bring up to a simmer.
  7. Once hot, pour the puree into a long oven proof dish and place in a 120 degree oven for about 2 hours to thicken.
  8. Once the apple butter has thickened remove from the oven and place clean jars in the oven for 10-15 minutes to sterilize. Once done fill the jars, I use a metal funnel made for filling jelly jars. Fill to 1 cm from the top. Screw on the caps and allow to cool. Then refrigerate.
  9. I have kept these in the fridge for at least 6 months. The sugar content is so high that they keep very well.
Recipe Notes

This can sound like a lot of work but really it's not. A few minutes to cut up the apples and a few more to strain the puree is really the work. I think it's going to be the best 20 minutes of your autumn and leave you with apple butter that you can enjoy for most of the autumn.

You can freeze this in jars or plastic freezer bags and will keep for at least 1 year.

As with all recipes that you are going to store for a long time be sure that your jars are very clean and everything that the recipe comes in contact with including spoons and funnels are sterilized.

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Posted in Desert Sauces, Jellys, Chutneys & Compotes
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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