Popular Posts

Wednesday, November 7, 2012

Recipe: Apple Butter

Apple butter is a spread that resembles applesauce but is thicker and more concentrated in flavour. It makes a fantastic accompaniment for toast or can be turned into a spread for baked goods. Try combining and chilling a 1/2 cup of apple butter with 1/4 cup of softened butter and letting it come to room temperature before using.

This recipe is from the Canning for the Sweet Life workshop in September, taught by Francesca and Antonietta of Foodwisdom.

Apple Butter
Adapted from Fannie Farmer Cookbook.

To email, print, or text this recipe, click here.


2 1/2 lbs. apples (or apricots, plums, or peaches)
1 cup water
3/4 cups demerrara sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves, ground
grated rind and juice from 1 lemon


Large pot
Potato masher
Large wooden spoon
Jars with lids and rings
Sieve (optional)

Source: Bakin' on the Side


1. Core the apples, and slice each apple into 8 pieces.

2. Mix together with the water in a pot. Cook over medium-high heat until the apples are soft, then turn the temperature down to low.

3. Mash the softened apples with the potato masher.

4. Add the remaining ingredients.

5. Continuing cooking the mixture over low heat and mashing the apples until they have fully dissolved.

6. Stir the apple mixture continuously to ensure that it does not burn.

7. If you want a smooth apple butter, push the mixture through a sieve with a ladle.

8. Fill hot, sterilized jars with the apple butter.

9.  Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 20 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.

No comments :

Post a Comment