Apple butter recipes

[Shel_B]

Over the weekend I came across an interesting pork chop recipe that used apple butter for a glaze.  I'd like to try making my own apple butter. There are a few nice sounding recipes to be found on the 'net, but I have no idea which might be good and which to avoid. Has anyone made apple butter and have you any suggestions to pass along?

[FauxPas]

 

The biggest choice will be whether you want to cook the apples with cores and peels or not.

 

If you have a food mill or are willing to strain after initial cooking, you can just cut the apples up and start cooking. If you have an immersion blender or food processor, you can core the apples but leave the peels on and blend them in (I'd probably do this and use my immersion blender).

 

Or you can peel and core and just cook the fruit pulp, but you'll lose some of the thickening benefit of the pectin. 

 

Do you want to make just a small batch or a larger batch for canning that will be shelf stable? 

 

I'd go for a small batch for your initial attempt. Something like this one, which yields about 1.5 cups:

https://www.loveandoliveoil.com/2018/10/small-batch-stovetop-apple-butter.html

 

You can also add other spices like nutmeg or allspice. 

 

 

 

[ElsieD]

https://www.eefkooktzo.nl/apple-butter-appel-boter/

 

Apple butter originated in Holland and Germany.  Here is one recipe. Translation of ingredients in order:

 

Apples, peeled and cored

Light brown sugar

Vanilla sugar

Cinnamon

Nutmeg

Ginger

Cloves

All spices are ground.  Eetlepel is tablespoon, theelepel is teaspoon.

 

Put everything in a slow cooker and cook for 10 hours on low, stirring every now and again.  Puree.  Put back in a pot and reduce to desired consistency.

 

I read some of the reviews and a few people thought the spicing was a bit heavy.  Someone suggested using half.  Personally I'm not a big fan of cloves so I'd reduce that for sure.  Anyways, I hope this is akin to what you're looking for.

 

[Shel_B]

2 hours ago, ElsieD said:

https://www.eefkooktzo.nl/apple-butter-appel-boter/

 

Apple butter originated in Holland and Germany.  Here is one recipe. Translation of ingredients in order:

 

[...]

 

Thanks so much for the link and the translation.  For some reason, truly unknown to me, I thought the origins of apple butter were in England.

 

Since I've only had apple butter once, probably about 50 years ago, and never as a glaze of any sort, I really don't know what I'm looking for.  However, when I make apple sauce, I like to keep it simple, and never add sugar or flavorings with the sometimes exception of a touch of lemon juice.

 

I'll start simply with a small batch on the stovetop.  I don't own a slow cooker, although I understand that the Instant Pot can be used as one.  Maybe I'll look into that.

 

Anyway, thanks again.

Edited April 23 by Shel_B (log)

[Shel_B]

6 hours ago, FauxPas said:

 

The biggest choice will be whether you want to cook the apples with cores and peels or not.

 

If you have a food mill or are willing to strain after initial cooking, you can just cut the apples up and start cooking. If you have an immersion blender or food processor, you can core the apples but leave the peels on and blend them in (I'd probably do this and use my immersion blender).

 

Or you can peel and core and just cook the fruit pulp, but you'll lose some of the thickening benefit of the pectin. 

 

Do you want to make just a small batch or a larger batch for canning that will be shelf stable? 

 

I'd go for a small batch for your initial attempt. Something like this one, which yields about 1.5 cups:

https://www.loveandoliveoil.com/2018/10/small-batch-stovetop-apple-butter.html

 

You can also add other spices like nutmeg or allspice. 

 

 

 

Thanks so much for your suggestions and info. I will start with a small batch on the stovetop, and keep it simple for the first batch.  The recipe you've linked to seems like it will be a good starting point.

[FauxPas]

28 minutes ago, Shel_B said:

I will start with a small batch on the stovetop, and keep it simple for the first batch. 

 

If you did end up with extra apple butter, you can use it in cake or muffin recipes. Do a Google search for baking with apple butter or apple butter in cakes, etc. Or ask here for a recipe!  🙂

 

[jedovaty]

@Shel_B This response is nearly a month later, I think some instant pots have a slow cook function so you should look into that.  BTW, the recipes will all the added sugar and spices I bet are super great, however, you could also just keep it simple, chop up a bunch of apples into your instant pot in slow cook mode and let it go until it reduces to caramelization you like.  You should stir it occasionally of course.  Simple and will give you a more pure apple taste, which can also be delicious.  Well, uhm.. good as long as you leave the apple cider vinegar out of it (which some recipes include).  😁

Edited May 16 by jedovaty (log)

[Shel_B]

8 minutes ago, jedovaty said:

@Shel_B This response is nearly a month later, I think some instant pots have a slow cook function so you should look into that.  BTW, the recipes will all the added sugar and spices I bet are super great, however, you could also just keep it simple, chop up a bunch of apples into your instant pot in slow cook mode and let it go until it reduces to caramelization you like.  You should stir it occasionally of course.  Simple and will give you a more pure apple taste, which can also be delicious.  Well, uhm.. good as long as you leave the apple cider vinegar out of it (which some recipes include).  😁

I'd keep it simple and cook the apples on the stovetop, similar to the manner in which I make apple sauce, so we're on the same page there.  I don't particularly care for additional sugar and other flavoring. Thanks for posting your suggestions.