Spiced Apple Butter

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Yesterday, Shawn and I met up with some of our local blogger friends for brunch and apple picking at Indian Ladder Farms in Altamont. It was a beautiful day and we had a ton of fun, but I didn’t really like the way the farm was set up. Unlike other pick-your-own places I’ve been to where you weigh your apples and pay as you exit, Indian Ladder charges you for a bag as you go in — you can fill it as much or as little as you want, but either way it costs $14. I had only planned on buying 4-5 pounds of apples, but since I had to pay for them anyway I filled my bag almost to the top (I was really more interested in taking pictures than picking apples).

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Despite leaving some room in my bag, I ended up bringing home 17 pounds of apples! Since I knew I would never be able to eat that many apples before they went bad, I immediately made a big batch of apple butter, which is one of my favorite fall foods. If you’ve never had it, apple butter is a thick spread that’s made almost entirely of apples — it’s essentially applesauce that’s reduced down until it becomes spreadable (there’s no actual butter involved). The sugars in the apples caramelize and, when it’s seasoned with warm spices like cinnamon and ginger, it’s one of the most delicious things ever! Enjoy it on toast or biscuits, mixed into yogurt or oatmeal, or over vanilla ice cream. It also makes a great compliment to a cheese plate (it pairs especially well with sharp cheddar).

I use a lot less sugar in my recipe than others that I’ve seen because I don’t like it to be super sweet (some recipes use more than double the sugar I do!). Because of the reduced sugar, the apple butter shouldn’t be canned — it will keep for a while in the fridge though and it also freezes very well.

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Spiced Apple Butter
There’s no quick way to make apple butter, but the results are worth the wait. I have outlined two methods below — one is a lot faster than the other, but will require you to stand and stir it for about an hour. The slower method doesn’t require constant stirring, but it takes a few hours to reduce. If I’m going to be home, I like to use the slow method because it had the added benefit of making my whole house smell amazing!
  • 4 pounds (about 10) cooking apples, quartered
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple cider
  • 2 cups water
  • 1 cup sugar
  • 1 Tbs cinnamon
  • 1 Tsp cardamom
  • 1 Tbs freshly grated ginger
  • 1/2 tsp kosher salt

Combine the apples, vinegar, cider, and water in a large stock pot (I use a 5 quart dutch oven). Bring to a boil. Cover and cook for 40 minutes, or until the apples are very soft.

Place a mesh sieve over a large bowl. Ladle the cooked apples into the sieve. Press down on them with a spoon to force the apple through to the bowl below, leaving the seeds and peel behind (you’ll end up with around 4.5 cups of apple puree and a half cup of seeds/peel). Discard the seeds and peel, and return the apple puree to the pot. Stir in the sugar and the remaining spics.

“Fast” Method: Cook over medium high heat, stirring constantly (to prevent burning), until the apple butter is reduced to about 3 cups and is very thick — a line drawn across the bottom of the pot with the spoon should take a few seconds to go away.

Slow Method: Cook over low heat for 4-5 hours, stirring occasionally,

until the apple butter is reduced to about 3 cups and is very thick — a line drawn across the bottom of the pot with the spoon should take a few seconds to go away.

Yields about 3.5 cups of apple butter.
Each 2 Tablespoon serving contains approximately 60 calories, 0 grams fat, 1.5 grams fiber, and 0 grams protein

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Comments

  1. I love apple butter! I first tried it at the Amish market in Pennsylvania and immediately loved it. This recipe sounds great :)

  2. LOVE fruit butters, especially apple butter! Apple butter is one of the first things on my “to can” list when we get back into town. :)

  3. Beautiful pictures! I’d like to take a DSLR class from you! :)

  4. Mmm I haven’t gone apple picking since college and I SO miss it! Coming home with tons upon tons of apples…smothering them in nutella. Ah those were the days.

    This apple butter sounds fantastic! Way better than storebought…and I love that there’s less sugar!

  5. What a perfect blogger meet-up, to go apple-picking together. Which reminds me I’ve never been apple-picking. So sad!

    I used to make apple butter all the time though and use it to make apple cake.

  6. This looks delicious! I’m definitely going to have to get some apples to make this, it’ll be my first time trying apple butter!

  7. Freezing would work for this little jewel of the season.

  8. I just went apple picking too, and despite already baking with them and giving some away to friends, I still have half a bag of them left. Not quite enough to make a full batch of this, but I may need to try it anyway. This looks delicious!

  9. So jealous! Have never been apple picking and it sounds like so much fun. And this apple butter – it looks super delish!

  10. Can’t believe that it’s apple season, where has the summer gone? Love your version of apple butter, it does sound wonderful with the ginger.

  11. I am going to make this! I just went apple picking too so I have a lot of apples – I am so intrigued! Thanks for sharing!!

  12. Nothing says fall like spiced fruit butter – I love the sound of this one. Mmmm!

  13. 17 lbs of apples? Wow! I wouldn’t mind that! Can’t wait to see what else you do with them! :)

  14. I grew up in Delmar, and we went to Indian Ladders very often. I have so many wonderful memories of that place, and have yet to taste a better cider doughnut! Just a question…when you made the apple butter, did it splatter much? I made a batch years ago and it wreaked havoc on my kitchen! Was I doing something wrong?

    • It bubbled a little but didn’t splatter at all. It sounds like you might have head the heat on too high… you can keep it super low (I had mine set to level 2)

      And ILF totally has the best cider donuts! Nowhere else compares!

  15. Never heard such an event before. Pick your own sounds great!Wish we had it here too. And this apple butter sounds so yummy, nothing sweet can be better than such a fruit butter for breakfast.

  16. MidnyghtChilde says:

    We picked 17 lbs last weekend too, but at Altamont Orchards, where it’s only 55 cents a lb! We paid about9$ for the whole bag. And I made apple butter with the same half pint jars because they’re so adorable!

    The best method I found is the slow cooker – toss apples, liquid, minimal sugar, and spice into a slow cooker. Cook on high for 1 hour, then low for 10 hours (I did it over night, reduce heat before bed and let it go all night), then take the lid off and leave on low an additional hour or two while it reduces. Stirring optional! Easiest thing ever and the apartment smelled like apples and cinnamon alllll day!

  17. Lauren,
    I’m curious, did you reserve the liquid (water,vinegar,cider) when you ladled out the apples or pour it in with the sieved apples?

    I also want to know if you boiled the full jars during the canning process or just sealed the sterile jars and let them seal by natural cooling? Thanks so much! This recipe sounds yummy!

  18. Alison Dibrino says:

    I get recipes online all the time but I’ve never commented about something until now.
    This apple butter recipe is in the words of my BF righteous!
    It’s Halloween, Thanksgiving, and Christmas all wrapped into one. I almost always add seasonings or adjust amounts when I cook with recipes but this one is perfect just as it is. (as I wrote that I thought of adding a bit of orange zest, that might be a tasty variation) Thank you so much for posting a not so sugared up and still super yummy apple butter recipe. I plan to make several batches, freeze and give it away to my clients around the holidays:)

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