Have you ever been on the hunt for apple butter? I have, and it never turns out well. I always seem to come across the same problem. When I ask a grocery clerk if they carry apple butter. The response is always the same, “We don’t carry that in the store.” Like what, you don’t carry it?! Or if a store does, the apple butter has this strange after taste….YUCK!
My solution. Make it at home!
The name “apple butter” is deceiving. There is in fact no butter involved. It gets its name from the butter like texture. Plus it spreads easily.
Apple butter isn’t as scary to make as you think. The process is actually pretty simple. The hard part is PATIENCE! Apple butter is cooked slowly for almost 2 hours, sometimes longer.
But the wait is worth it!
In a 10 quart heavy pot combine apples and apple juice. Bring to a boil, then reduce heat. Simmer for 30 minutes. Stirring on occasion.
Press apple mixture through a sieve. Return pulp to pot.
Stir in sugar, lemon juice, and cinnamon. Bring pulp to a boil, reduce heat. Simmer uncovered over a very low heat for a 1 1/2 hour to 2 hours. Or until thick enough that mixture mounds on a spoon, stirring often.
Place pot of apple butter in a sink filled with ice water. Stir until cool!
Tip: Add lots of ice chips, they will melt quickly!!
Place into clean wide-mouth half-pint freezer containers, leaving a bit of headspace. Seal & label. (that way you know when you made it.)
Store in refrigerator up to 2 weeks or freeze for 6 months.
Apple Butter Deliciousness!
Time to add this butter to cinnamon rolls, toast and waffles! If you try out this recipe, use #tastiestlife o so we can see your beautiful creation!