Homemade Apple Butter Recipes

Steps:

• Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
• Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
• Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely.

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

Steps:

• In an 8- to 10-quart heavy kettle combine apples and cider.
• Bring to boiling and reduce heat.
• Simmer, covered, for 30 minutes, stirring occasionally.
• Press through a food mill or sieve until you have 8 1/2 cups.
• Return pulp to kettle.
• Stir in sugar, cinnamon, cloves, and allspice.
• Bring to boiling and reduce heat.
• Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
• Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
• Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.

Steps:

• Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.
• Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool.

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

Steps:

• In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes.
• Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth.
• Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.

Steps:

• Combine apples, vinegar, allspice berries (if using), cinnamon sticks (if using), ginger (if using), star anise pod (if using) and 4 cups water in a large, heavy bottomed pot over high heat. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes. (Some pieces of apple might float at first; they will sink and become submerged as they soften.) Remove from heat and let cool slightly.
• Leaving behind allspice berries, cinnamon sticks and star anise pod, pass the apples through a food mill. (Alternatively, working in batches, ladle apples into a strainer or colander, and using a ladle, wooden spoon or spatula, press apples to pass pulp through, leaving behind seeds and skin.)
• To finish on the stovetop: Place apple pulp in the same large, heavy-bottomed pot, add granulated sugar and light brown sugar and stir to dissolve. Cook on medium-low heat, stirring occasionally, until mixture is thick, glossy and a deep golden brown (somewhere between honey and molasses), 2 to 2 1/2 hours. (Around the 1 1/2-hour mark, things will start to bubble rather violently. Stirring constantly will help, but expect, and be careful of, a few splatters.) To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 8 to 10 minutes and test again. When the desired consistency is reached, season with kosher salt.
• To finish in the oven: Heat oven to 300 degrees. Place apple pulp in a 9-inch by 13-inch (3-quart) baking dish, add granulated sugar and light brown sugar and stir to dissolve. Place in oven and let cook, stirring every 30 minutes or so, until mixture is thick, glossy and a deep, golden brown color (somewhere between honey and molasses), 3 to 3 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 20 to 30 minutes and test again. When the desired consistency is reached, season with kosher salt.

Steps:

• Mix all ingredients in 5- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
• Mash apples with potato masher or large fork.
• Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
• Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.