There are few things in this world that say “fall” like apple butter. It’s one of my favorite spreads for toast. It’s great on pork tenderloin. I use it in butternut squash soup sometimes. It’s versatile and also makes excellent gifts for friends, family, teachers, bus drivers, etc.
For this recipe I used 6 lbs of apples (3 lbs of gala and 3 lbs of red delicious). Because both of these apple types are really sweet, I used a fraction of the sugar you’d normally use if you were using more tart apples like granny smith. I also canned some of my apple butter using the water bath method so that I can gift some this holiday season.
- 3 lbs of gala apples
- 3 lbs of red delicious apples
- 2 c. white granulated sugar
- 3 tbsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 2 tsp. ground cloves
- 3 tbsp. lemon juice
- 6 c. water
I made light work of coring and peeling my apples by using the spiralizer adapter for my Kitchen Aid mixer. This tool is quite the handy helper when you’re staring at 6 lbs of apples. It also slices them really thin which helps speed up the amount of time it takes to boil the apples to tender.
Directions: Add apples and all other ingredients to a large heavy pot. Boil until apples are tender; about 15-20 minutes. Once the apples are tender use an immersion blender to blend apple mixture to smooth texture. There may be some small apple lumps and that’s okay. Blend until it’s the texture you’re looking for. I personally like little chunks remaining. Continue simmering the apple mixture until it thickens up. If you spread a small amount of your apple butter on a chilled plate, it should hold and not run off the plate. That’s it! Your kitchen should smell amazing and you should have a healthy batch of apple butter ready for eating.
Above I provided a hyperlink for water bath canning. Can some to have apple butter available for gifts or throughout the rest of the year. I also usually put some in a fridge-safe container for immediate consumption.