Find yourself with more apples than you know what to do with after your recent visit to the orchard?
We did, we came home with 33 pounds of apples! Turn those apples into Apple Butter and extend apple season well into winter. You’ll want to use a mix of sweet and tart apples for a balanced flavor. I made two double batches with a mix of Jonathon, Jonagold, SnowSweet, Gala, and Cortland apples and now have a freezer stocked with Apple Butter. We love to swirl ours into plain Greek yogurt in the morning, topped with a cinnamony, grain free coconut, almond, and pecan granola. My Apple Butter is of course delicious spread across your favorite toast or stirred into your morning oatmeal, but it also makes a great addition to fall baking. Oh, and did I mention that thanks to the ripe, in season apples it's yummy without any added sugar? Recipe doubles easily, but be sure to use at least an 8-quart stockpot when doubling. If you make a double batch, be kind and share a jar with a neighbor :-)
Apple Butter
Ingredients
5 pounds apples (mix of sweet and tart), peeled, cored and chopped (yielding about 3 ½ pounds)
1 large lemon, juiced (1/4 cup lemon juice)
½ cup water
2 tablespoons apple cider vinegar, divided
2 ½ teaspoons vanilla
1 tablespoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon kosher salt
How to make Apple Butter
Combine all but 1 tablespoon apple cider vinegar in a large pot, mix to combine and cook over medium heat for 1 hour, stirring often to help break up the apple pieces and prevent sticking/burning on bottom of pot. (After 20 minutes, the apples will have softened and the smaller pieces will be starting to break up. After 40 minutes, it will look like a chunky applesauce.)
Remove from heat and puree with an immersion blender until completely smooth; alternatively, working in batches puree in a food processor or blender working in batches.
Once pureed, return pot to stovetop, stir in remaining 1 tablespoon apple cider vinegar and cook over low heat for 1 hour, stirring occasionally. Allow to cool completely before storing in refrigerator or freezer.
Pour into sterilized glass jars, top with seal, and allow to cool completely on counter. Apple Butter will stay good for a couple weeks in your refrigerator or many months in the freezer (*not shelf stable*).
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