Rich Apple Butter

Baking, Dessert, Sides | November 19, 2015 | By

We grew up eating Plum Butter, pflaumenmus in German.  I love the rich, tart sweetness of it.  It’s nice and thick. And the colour is glorious.  But as I grew up, here in Ontario, the world of apples became more and more identifiable.  Quintessentially North American apple desserts like pie, crisp, dumplings, betty, were what the stores, tv shows, and magazines featured.  I remember learning to make apple crisp in school.  It was a new recipe for me, as it was’t something my mom was used to cooking.  And when a kid is 12, 14 years old, they think that what their parents do is old fashioned, backwards.  I wanted to try ‘new’ things.  How pathetic.  It wasn’t till years later that I came to appreciate all that my mother could and did make for us. Her style of cooking was typically European, with French dishes thrown in for good measure.  It wasn’t until a decade or so back that what I had been taking for granted my whole life, was gaining a renaissance here in North America.  Suddenly my mom’s cooking was trendy!  Who knew?

So, apple butter.  Definitely a tad more cloying than the plum butter I knew.  But it was that combination of spices, the warm cinnamon, nutmeg, cloves, allspice that made me break out in a smile.  A family friend is the first one who made it for me.  I loved it on toast, in cereal or sandwiched between two cookies.  It wasn’t till years later that I learned to appreciate serving it in a savoury way, on cheese and crackers etc.  But I lost her recipe…sad.  

Good ole Pinterest directed me to a great recipe at Whipperberry.  I tried it and it was exactly what I remembered.  I do let it cook down till very thick.  I wanted to leave applesauce way back in my dust. Her recipe calls for using a crockpot.  I don’t have one.  So I just use an enameled Le Crueset dutch oven and cook on low. It works very well.  I will include my time adjustments in the recipe.  This is the perfect butter to make my Apple Butter Custard Pie with.

Love Jen.

Apple Butter 1

IMG_1087

Rich Apple Butter
Yields 1
A rich, thick butter that can be spread toast, with cheeses, or to make a great pie! Chose whether you will use a crockpot or cook on the stove.
Write a review
Print
Prep Time
15 min
Cook Time
3 hr
Prep Time
15 min
Cook Time
3 hr
Ingredients
  1. 8 small to medium apples (approx 2.5-3 lbs), peeled, cored, chopped
  2. 1/2 cup granulated sugar
  3. 1/2 cup brown sugar
  4. 2-2.5 tsp cinnamon (per liking)
  5. 1 tsp vanilla powder (or extract)
  6. 1/4 tsp nutmeg
  7. 1/8 tsp allspice
  8. pinch of kosher salt
Instructions
  1. Mix all ingredients in a crockpot. (I use a heavy bottomed pot on top of the stove)
  2. Cook on low in crockpot for 10 hours, stirring if possible. On the stove top, I cook on low for about 2-2.5 hours. This will vary with the type of apple, heat of stove etc. Cook until the mixture is thick and dark brown.
  3. Remove the lid, and blend the apple mixture with an immersion blender till smooth.
  4. Cook uncovered in the crockpot for an additional 1-2 hours. I cook mine on the stove top for an additional 1/2 hour or so, until it is very thick, pulling away from the walls of the pot. Stir regular to avoid it burning on the bottom of the pan. It should be completely spreadable, spoon standing up in it, not runny!
  5. Store in sterilized jar(s) in fridge for up to 2 weeks. Or freeze in appropriate containers
Notes
  1. This makes 1-2 cups depending on the apples and how reduced you like it.
  2. This is one of these recipes that will vary with the type of apple you are using. Bottom line, if using as a spread, cook down till you have achieved the consistency you like. I like mine thick. If I am using for Apple Butter Custard pie, I want it at least the consistency of pumpkin puree or a tad thicker.
  3. Spices are to your liking. They will concentrate as they cook down. You may want to taste before you blend up. Adjust at this point.
Adapted from Whipperberry Apple Butter
The Lemon Apron http://www.thelemonapron.com/

Comments

  1. Leave a Reply

    Elaine
    November 26, 2015

    Another question – is there a particular type of apple that you find works best?

    • Leave a Reply

      Jennifer
      November 26, 2015

      Hi Elaine! You know, I just use whatever apples I have in the house. This time it was Gala. I love Fuji as well. Usually whatever apple we are eating will go into our crisp or pie or whatever. I guess with a pie, if it is a firmer apple, you just have to slice it a tad thinner. Hope this helps.

  2. Leave a Reply

    Anne
    November 22, 2015

    I’m amazed you don’t use any butter in this. which is great, but I just rewatched “julia&julia” and all the comments about butter made me laugh. This sounds easy enough for me to try! Yum!

    • Leave a Reply

      Jennifer
      November 24, 2015

      Haha! Yes to both. I do love my butter though. I think they call it apple butter because it is spreadable like butter, not like apple sauce. One of my fave movies 🙂

  3. Leave a Reply

    Elaine
    November 20, 2015

    Can’t wait to try this recipe. Approximately how much “butter” does this make?

    • Leave a Reply

      Jennifer
      November 24, 2015

      Hi Elaine, This makes 1-2 cups. There’s something weird about the set up of my recipe cards that I’m still trying to figure out. I keep trying to add that amount to the recipe, but it won’t let me. Will continue to work on this, and lose more hair in the process!!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>