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Makes
enough to fill about six 12 ounce jars
Author Notes
Apple butter is slow-cooked over low heat, whether in a Crockpot or on the stove, until the apples completely break down and it turns deep brown and develops a rich, buttery flavor. It’s then pureed to make it smooth before getting canned. —Vicky | Things I Made Today
Ingredients
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about 15 Gala apples, resulting in 3 1/4 lb when washed, cored, and roughly chopped
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2 1/2 tablespoons
cinnamon
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2/3 cup
brown sugar
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2/3 cup
granulated sugar
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2/3 cup
water
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juice from 1 lemon
Directions
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Place apples into a large dutch oven or a slow cooker. Add cinnamon, brown sugar, granulated sugar, and water. Gently stir.
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If making on stove: close with lid and cook over low heat for ~3 hours, checking regularly and stirring as needed. If making in slow cooker: close with lid and cook on low heat for ~6 hours, checking every hour or so and stirring as needed. Apples should break down and turn a dark, rich brown color.
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Once it has reached this state, remove from heat and let cool slightly. Add lemon juice, then puree using an immersion blender or a food processor. If apple butter doesn’t seem thick enough (it should easily coat the back of a spoon), return to stovetop/slow cooker and continue to cook down, checking frequently, until desired consistency is reached.
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Transfer the apple butter to jars and store in fridge for up to 4 weeks.
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