My Mom loved apple butter and there’s something about this time of year that makes her memory feel especially close.
Making apple butter is a true labor of love. It takes time to cook fresh apples into a thick, silky spread but it is definitely worth the time and effort.
As typically happens when I am in the market surrounded by bins of beautiful produce, I become captivated with the vast selection. Having more than a few apples left from baking my Caramel Apple Pie, I decided apple butter should be on the menu.
Apple butter is made from crisp apples and vivid spices of cinnamon, freshly grated nutmeg, allspice, and cloves. Then it’s slowly cooked to create that depth of fragrance and flavor.
As I do with baking, I use a variety of apples to heighten the levels of taste on your tongue. This layering of apples captures the essence of the spices and develops into a dark amber spread.
The foundation of this apple butter is from a combination of old recipes found in my Grandmothers’ cookbooks.
In the original recipes the home cook is directed to press the soft apples through a sieve after the first step of cooking. But instead, take a shortcut and use an immersion blender. The apples turn into a glorious velvety sauce perfect for cooking into the butter.
The final phase of cooking takes at least an hour. You want the consistency to be luscious, almost creamy in texture. And here’s a simple trick to check and see if your apple butter is ready – drop a spoonful on a plate. If liquid separates from the butter, cook for another 5 to 10 minutes or until it holds together. The results is a thick, luscious spread.
This recipe makes 5 half-pints plus a bit leftover for morning biscuits. And it can be doubled if you’re ready to get started making holiday gifts. You can refrigerate the apple butter or process the jars in a water bath if you’re looking for a longer shelf life.
Pull up a stool, put on your favorite playlist and soak up the intoxicating aromas – your patience will be rewarded!
Spiced Apple Butter
3 pounds of assorted apples*, about 6 to 8 apples
4 cups pure, unsweetened apple juice
1-½ cups dark brown sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
* For this batch I used 1 Granny Smith, 2 Gala, 3 McIntosh, and 1 Fjii. Mix it up and use your favorite cooking apples.
Peel, core, and slice the apples – you should have about 10 cups.
Combine the apples with the apple juice in a large kettle or stockpot.
Bring the mixture to a boil over medium heat then cover the pot with foil or a lid. Cook for 30 minutes or until the apples are very tender.
Using an immersion blender, puree the apples until you have a very smooth sauce. Stir in the brown sugar, cinnamon, nutmeg, allspice, and cloves.
Bring the mixture back to a boil over medium heat and continue cooking uncovered for about 1 hour to 1 hour and 15 minutes. The time will vary depending on the juiciness of your apples. Stir the butter frequently. The last 15 to 20 minutes you will need to stir almost constantly to prevent the butter from sticking and scorching.
After an hour, drop a spoonful on a plate. If liquid separates from the butter, cook for another 5 to 10 minutes. Cook, stirring until the butter holds together when a spoonful is dropped on the plate. Ladle the butter into clean, sterile jars. Refrigerate or process in a water bath*.
Makes 5 half-pints with a bit left over.
*If you’re canning the preserves in a water bath, follow the directions provided by the manufacturer of your jars. Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.
Spiced Apple Butter
Equipment
- Large kettle or stockpot
- Immersion blender
- 5 half-pint jars
- Canner for sealing the jars, optional
Ingredients
- 3 pounds assorted apples*, about 6 to 8 apples
- 4 cups pure, unsweetened apple juice
- 1-½ cups dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Peel, core and slice the apples – you should have about 10 cups. Combine the apples with the apple juice in a large kettle or stockpot.
- Bring the mixture to a boil over medium heat then cover the pot with foil or a lid. Cook for 30 minutes or until the apples are very tender.
- Using an immersion blender, puree the apples until you have a very smooth sauce.
- Stir in the brown sugar, cinnamon, nutmeg, allspice, and cloves.
- Bring the mixture back to a boil over medium heat and continue cooking uncovered for about 1 hour to 1 hour and 15 minutes. The time will vary depending on the juiciness of your apples. Stir the butter frequently. The last 15 to 20 minutes you will need to stir almost constantly to prevent the butter from sticking and scorching.
- Ladle the butter into clean, sterile jars. Refrigerate or process in a water bath.
2 thoughts on “Spiced Apple Butter”
Thank you so much for sharing your recipe. My grandparents used to own an apple orchard and museum show casing apples from all over the world. For the tours of their museum they would provide biscuits with spiced apple butter. This recipe is very similar to the one they would sell. Can you please advise how long the shelf life should be? Thank you in advance 🙂
Good afternoon! Please accept my apologies in the delay in responding, we’ve been busy baking cookies and making brittle! Love your family story and history, it’s one of the reasons we started the blog.
As for the apple butter, we process our apple butter in a water bath to seal the jars and extend the shelf life. We’ve had great success keeping them after this process for up to a year – though they seldom last as it’s a favorite in our family. Thank you for reaching out, hope you and your family have a very Merry Christmas!
Donna