Homemade Apple Butter
Sweet and desserty, this homemade apple butter is rich with caramel flavours and fall spice. Use like jam and spread onto toast, or a spoonful in oatmeal or rice pudding. Or, use in fall-inspired baked goods.
Servings 32 servings (approx. 4 cups))
- 4 lbs apples (about 9 apples - I used cortland and granny smith)
- 1 cup apple cider
- 2 tsp vanilla extract
- 3/4 cup coconut sugar
- 1 tbsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp cardamom (optional)
- 1/4 tsp sea salt
Thinly slice apples and remove core (no need to peel). Add to a large pot with apple cider, vanilla extract, coconut sugar, cinnamon, cloves, cardomom and sea salt. Bring to a simmer and cook apples until very soft. (approx. 1 hour)
Blend apples in stand mixer or with hand blender. Add back to pot on low heat. Cover with lid and warm apple mixture until thick and spreadable in texture. (40 minutes to one hour). Check every 10-15 minutes and stir. When ready remove from heat and let apple butter cool entirely. Then transfer to jars and keep in the fridge
To speed the cooking process, slice your apples very thin. The thinner you slice your apples the quicker they will soften.
When warming apples after pureeing, I like to cover with a lid as it will spit as it thickens. Be careful when checking on it. Keep on low heat so as not to burn it.
I'd recommend to eat this apple butter within in a month, and keep it in the fridge in a tightly sealed container. Unlike store bought brands, homemade apple butter doesn't have any preservatives in it, which means its shelf life is shorter. However a month is not so bad!
You can also freeze your apple butter for longer storage. It will remain tasting fresh for about a year. Or, if you properly seal it in a sterile jar, it will last indefinitely.
Calories: 40kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 16mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g