Repeat after me: I will NOT purchase apple butter from a store EVER again! 😉
I’m a big fan of apple butter, I actually like it more than jam. (And no, there’s no actual “butter” in it…) It’s made in a similar way to apple sauce, but cooked a bit longer so that more of the liquid evaporates and it becomes spreadable. There are many recipes floating around the internet for this stuff, and a lot of them call for using things like apple cider, cider vinegar, and tons of white sugar. Many recipes also require the use of a slow cooker. While I do love my slow cooker for the purpose of making chili or jerk chicken, I was feeling a little impatient for this apple butter… Here is the recipe I’ve thrown together for an easy recipe and somewhat speedy method to make this wonderful spread. The combination of spices will also really make your home smell amazing while it’s cooking… 😉 This apple butter is great to put on crackers, pita bread, tortilla wraps, pancakes, and the list goes on… Check out my recipe for cinnamon crackers, they pair perfectly with the apple butter… Enjoy! 🙂
This recipe makes about 1/2 cup of amazing apple butter.
Amazing Cinnamon and Brown Sugar Apple Butter
- 2 apples (I LOVE Fuji apples, or Golden Delicious… So this is what I used, however, don’t be afraid to use your favourite type!)
- 2 tbsp orange juice
- 1 tbsp freshly squeezed lemon juice (please, do not used pre-bottled stuff for this…)
- about 50 ml lightly packed brown sugar (you can adjust this to your tastes, but I suggest keeping this quantity.)
- 1/4 tsp each vanilla and maple extract (use pure vanilla extract, as the artificial stuff tastes like garbage.)
- 1/2 tsp ground cinnamon
- Dash each of ground cloves, nutmeg and allspice (note: a “dash” is 1 ml, not a “pinch” or “sprinkle”)
- Cut the tops and bottoms off of the apples, and peel each apple.
- Cut each apple into halves, then quarters, then dice into little chunks.
- Place all ingredients in a deep sauce pan over medium to high heat for about 15 minutes. This step is finished when the majority of the liquid has evaporated.
- Remove from heat, and put all contents into a blender.
- Blend until smooth apple sauce consistency. (Start off blending slowly, scraping down the sides with a spatula every 10 seconds or so, then gradually increase the blending speed.)
- Return the contents to the sauce pan, and cook on low heat, stirring occasionally at first (then constantly after the first 15 minutes) for about 25-30 minutes, until no longer watery like apple sauce.
- When it is finished, it will still be a bit soft, but once it is cooled it will have more of an “apple butter” consistency.
- When finished, remove from sauce pan and place into a glass jar or an air tight container, and store in the fridge.
- This apple butter is best used within one week.
- Note: for this recipe, I’ve made it a small serving so that it does get used within the week. However, if you wish to preserve this for future use or for gifts, feel free to follow the canning and preserving methods that you would normally follow for other jams.