Sweet Apple Butter [Recipe]
Yes, I have been on a bit of an excessive apple butter kick for a while. It all started a few years ago, when I made Tart Apple Butter for the first time, and it smelled so magical and like every fall dream I could imagine that I haven’t been able to recover since – and well, I don’t mind. Seriously, the stuff smells and tastes so good that I can’t even explain… Wow. Just wow.
At any rate, when I started working at Anchor Coffee House this summer, Rachel (one of the owners) asked me what I like to make in the kitchen, and it didn’t take too long before this came out. Of course. It had to, sooner or later! At any rate, I ended up coming up with a slightly sweeter apple butter recipe to serve there with scones or with some of the other breakfast options on their menu, and it’s been… lovely. I love making it every time.
If you don’t feel like going through the 5-8 hour process of making this yourself (or even if you do, but you wanna make sure you like it first), stop in at Anchor for a great cup of coffee, something delicious to eat, and a taste of this pretty apple butter. It’s always a good time! (And no, they aren’t paying me to write that. It’s just true.) 🙂
This recipe makes a lovely, thick apple butter with a reddish colour and the taste of autumn. Though it takes a while to make, the process is actually very simple – so don’t be intimidated! Just make it on a day when you’ll be around home and can go in the kitchen to smell it and stir it every once in a while. 🙂
Note: Just be careful… sticking your face too close could result in a crazy hot splatter of apple butter jumping into your eye like an apple butter ninja. I know… Because it happened to me. (But I can still see, so no fear. ;))
Scroll down for the recipe!
Sweet Apple Butter
Makes 4-5 cups
12 c. apples
1 c. lemon juice
1 c. apple juice or water
3 c. sugar
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg and salt
(1) Wash, peel, and chop the apples.
(2) Throw the apples with the apple and lemon juice into a food processor or blender, and blend until very smooth. If your machine isn’t large enough, you may have to do this in 2-3 batches, using 1/2 or 1/3 of the liquid with each batch.
(3) Pour the pureed apple and juice mixture into a large, heavy-bottomed saucepan, and add the remaining ingredients. Stir to combine.
(4) Bring the mixture to a boil; reduce heat, and simmer for 5-8 hours, or until reduced by about 1/2, thickened, and a rich, reddish dark brown.
(5) Can in sealed jars, or store in containers in the fridge or freezer until use. Use as you would any fruit jam.
This goes great on a piece of my homemade Whole Wheat Bread, toasted and spread with a bit of butter or peanut butter.
Or… how would you use it?
Thanks for stopping in!