How to make Apple Butter by DK on Jul 14, 2010
There are multiple ways to cut fat in your baked goods without compromising much on taste. I don't believe in enjoying healthy foods that TASTES healthy in the commercial sense; read as - bland, earthy, ....at times a complete blech. I scout for recipes that are nutritious without making the consumer feel like a nobody. I am more of instead of "10 tbsp of butter", use 5 tbsp and substitute something healthy and naturally low fat instead. Though a lot of options are readily available nowadays in the market to make such replacements, I tend to steer clear from a lot of them due to artificial ingredients.
So when I found this recipe for Apple Butter that I could whip up right at home, in about 15-20 minutes, I was ecstatic. Apple Butter, homemade tastes much better than the store bought ones. There are many recipes and variations for making apple butter with most of them relying on store bought apple sauce. This recipe uses fresh apples and also uses a natural sweetener (if using) - Maple Syrup. Mildly spiced, these are a dream to have in your fridge. This recipes gives you a spiced and sweetened version of Apple Butter which you can skip so that you can use it in all your baked goods without the butter overpowering the taste.
I also use it few other ways which I have elaborated below the post. I use this to mostly cut back on butter in my baked goods where a slight hint of apples wont hurt. I was using apple sauce but I find apple butter a better consistency closer to that of butter :) And somehow the word "Butter" in Apple butter helps my psychology a bit ;) (Dont mind my ridiculous mindsets...)
- Cook time:
- Prep time:
- Yields: About 2 cups
Ingredients
- 4 pounds of Granny Smith apples peeled, seeded and sliced (or any other sweet tart variety)
- 1/3 cup fresh pressed apple juice (not from concentrate)
- 2/3 cup maple syrup (or use dark brown sugar)
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Ground cinnamon, nutmeg, ginger, and/or cloves to taste
Tips
Note: To make Unsweetened Version for baked Goods simply omit the maple syrup/sugar and spices. I eyeballed my spices hence don't have measurements.
Method
1.
You can use Pressure cooker, Stove top or microwave to make this. I don't normally use M/W for cooking and would have used pressure cooker. But to show you how it is made at every stage, I have used Stove top for today's post. But I would recommend pressure cooking since it traps flavors better than stove top and is more aromatic.
2.
Place all the ingredients in a large stock pot
3.
with a tight lid
4.
and bring it to a boil over medium high heat.
5.
Reduce the heat to medium-low and simmer until the apples are soft enough to mash with the back of a wooden spoon - this takes approx 15-25 minutes, depending on the size and type of apples.
6.
Remove the apple mixture from the heat and puree with an immersion blender.
7.
You can of course use a food processor but make sure to do it in v short spurts until smooth. Otherwise the result might get watery. You want a thick and smooth consistency
and not like an applesauce. And that's it. You can refrigerate this upto 2 weeks. Do not freeze. I usually make small quantities like this and use it all within 10-15 days.
For Pressure Cooker Method:
I combine all the ingredients , cook for 4-5 whistles and then blend it using my blender. More whistles than that, I find that my butter becomes watery. I think you would have to experiment with your pressure cooker to get the consistency I show before blending. Soft but not watery.
For Microwave Method: While I have never used this method myself,
I am just writing down the notes added by the original author of this recipe. For M/w, reduce the apple juice to 2 tbsp. Then place all the ingredients in a m/w bowl. Cover with plastic wrap or m/w resistant plate and cook full power for 8 minutes turning the bowl 180 degrees once halfway through. Check, and if apples are not soft enough to mash with the back of a wooden spoon, repeat for another 4 minutes. test again and repeat if necc. Puree as mentioned for stove top method.
For Pressure Cooker Method:
I combine all the ingredients , cook for 4-5 whistles and then blend it using my blender. More whistles than that, I find that my butter becomes watery. I think you would have to experiment with your pressure cooker to get the consistency I show before blending. Soft but not watery.
For Microwave Method: While I have never used this method myself,
I am just writing down the notes added by the original author of this recipe. For M/w, reduce the apple juice to 2 tbsp. Then place all the ingredients in a m/w bowl. Cover with plastic wrap or m/w resistant plate and cook full power for 8 minutes turning the bowl 180 degrees once halfway through. Check, and if apples are not soft enough to mash with the back of a wooden spoon, repeat for another 4 minutes. test again and repeat if necc. Puree as mentioned for stove top method.
Filed Under these categories
- 226 American
- 240 Breakfast
- 48 Condiments
- 366 Cuisine
- 19 Dips/Spreads
- 447 Gluten Free
- 206 Healthy Foods
- 44 How to's
- 705 Kid Friendly
- 14 Others
- 499 Vegan Recipes
Recipe Reference
recipe courtesy the essential vegetarian
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4 Member Reviews
By Ken on Nov 12, 2012
By Jenell on Jan 26, 2012
I just wrote a blog post about making this recipe. Super easy! Check it out HERE!
Jenell
31 Comments
By Lanny Ardill on Mar 3, 2019
Admiring the time and energy you put into your blog and in depth information you present. It's good to come across a blog every once in a while that isn't the same out of date rehashed material. Excellent read! I've saved your site and I'm adding your RSS feeds to my Google account.
By Emily on Sep 29, 2013
So, to clarify. This recipie really makes applesauce. A great substitute for baking. Apple butter is applesauce that has been reduced and thickened. This is why some recipies start with applesauce. When you cook it down (on the stove (but watch it!), in the oven or in the crockpot all day) it thickens and darkens. Add spices and sweeteners as desired. Also, much of the pectin (thickens) is in the core and peel. So you can just cut out the bad spots and cook the quarted apples without peeling or coring. When they are softened, then run through a food mill or push the pulp through a sieve to remove peels/seeds. I hope this helps! :)
By DG on Aug 18, 2013
Used your recipe as a guideline, but, started mine from my childhood memories of watching my grand mother make it. As it turned out delicious, my memory served me well indeed. Thanks for the tips!
:wink:
By Wow! Did you know… | Rent a Fruit Tree Blog on Aug 6, 2013
[...] easy-to-make recipe for an otherwise expensive apple item. To make your own apple butter, you’ll need four pounds of Granny Smiths, fresh-pressed apple juice, maple syrup, vanilla [...]
By Apple Pie Cheesecakes | Pale Yellow on Nov 5, 2012
[...] Butter Adapted from Chef in You Yield ~ 3 [...]
By RTF on Jul 22, 2012
:?: Can this recipe be canned using the water bath method?
By John Howe on Jan 31, 2012
I have made this receipe using a combination of ripe bartlet pears and jonathan gold apples. Wash the fruit well, do not peal or core. Cut into fourths or eighths and place in a large sauce pan. Add several cups of apple juice to help start the process. Simmer until mushy then run through a sieve. Put the sauce in a crock pot and simmer on low until the desired thickness is obtained. The sauce will take on a beautiful tan hue during the reducing process. I have added a small amounts of molasses and and/or apple cider vinegar to control the desired sweetness/tartness. Add the spices at the end of the reducing process. It's all a matter of taste. An all pear version is also delicious, maybe more so. No watery problem here and it freezes well. Oh, by the way, I use apple pie spices.
By Adventure in Apple Butter « The Writer That Reviews on Jan 25, 2012
[...] used the recipe I found HERE from Chef In You. It was super easy to follow. I sliiiiighly modified it, but not too [...]
By 23 Fantastic Uses for Apples | personal fincance on Oct 27, 2011
[...] easy-to-make recipe for an otherwise expensive apple item. To make your own apple butter, you’ll need four pounds of Granny Smiths, fresh-pressed apple juice, maple syrup, vanilla [...]
By SK on Oct 4, 2011
I always wanted to make apple butter, but was confused with the numerous recipes online. Thanks for the simple and wonderful recipe. Could you also post some recipes where you have used this apple butter?
By James on Oct 2, 2011
I did however use honey instead of maple syrup. But it was only 1/2 a cup.
By James on Oct 2, 2011
Tried your recipe thanks. However, I excluded the apple juice as I've had problems with jams being too watery before. Mine was very runny even after several hours of cooking, plus the addition of cornflour and arrowroot. And I put a lot of corn flour in: http://www.thebreadcrumbtrail.org/gallery2/main.php?g2_itemId=24075
Any ideas what went wrong?
By Becca on Apr 16, 2011
I made this last thanksgiving and it was a huge success and everyone was begging for more. I have a write up on my blog (http://beccablogs.com/?p=785) and will be making it again this weekend to take to Passover sedar on Monday. Thanks for your clear directions!
By Making Apple Butter, Attempt #1 | Benaim-Fletcher, the blog on Nov 24, 2010
[...] found a recipe last week that looked pretty simple. Last night I bought all the ingredients that we didn’t have [...]
By praseeda on Nov 1, 2010
Hai can I maple syrup with palm sugar syrup
By djanes1 on Oct 30, 2010
Applebutter is apple sauce that has been caramelized during the cooking process.
By New Ways to Use Fresh Autumn Apples « aHa! Modern Living on Oct 18, 2010
[...] for apple jelly that lasts, well, pretty much forever! If you would prefer, you can instead make apple butter, which only keeps for about 2 weeks in the fridge, but is so delicious that it won’t hang [...]
By Homemade Apple Butter: {10 Different Recipes} : TipNut.com on Aug 12, 2010
[...] How To Make Apple Butter: Apple Butter, homemade tastes much better than the store bought ones. There are many recipes and variations for making apple butter with most of them relying on store bought apple sauce. This recipe uses fresh apples and also uses a natural sweetener (if using) – Maple Syrup. Mildly spiced, these are a dream to have in your fridge. From Chef In You. [...]
By AA on Jul 16, 2010
Hi, can we use Fuji Apples?
Tks
As I mentioned, anything which is sweet tart variety will be perfect. I havent tasted that variety hence am not sure personally how it tastes. This link gives other sweet tart variety of apples - http://homecooking.about.com/od/fruit/a/applevarieties.htm
By CurryLeaf on Jul 15, 2010
YUM. :-P
By Jay on Jul 15, 2010
How does this differ from applesauce? I wondering because I saw a similar recipe (if not the same) some time back for making homemade applesauce.
Basically there is no difference between apple butter and apple sauce. The only difference I would say is the consistency of the end product. Apple sauce as the name depicts is more sauce like while the apple butter is thick. But both can be made with and without sweeteners and spices. Essentially its a fruit Jam which you can also water down a bit to make fruit sauce as topping for ice cream etc. Some articles say that - "Apple butter is made with applesauce - meaning to say they add spices to it, while applesauce is not". But I have found recipes where applesauce has spices and sweeteners while apple butter does not have sweeteners/spices. So to say it one word - its the thickness and consistency that's the difference :) Hope this helps :)
By nisha on Jul 15, 2010
HI...just a quick question...is there a diff between granny smith apples and grammy smith? we only get granny smith here..so was just wondering...recipes sounds too easy to pass..esp the pressure cooker method.
Oops sorry! Totally my mistake. Instead of Granny I had a typo - Grammy! Have corrected it :)
By nags on Jul 14, 2010
very new idea to me! sounds lovely :)
By Kierie on Jul 14, 2010
Would it be possible to make this in a crockpot/slowcooker and could I use agave?
Oh yes, definitely. In a slow cooker esp, you will get a deeper and brown color :) and you can use any sweeteners
By sheba on Jul 14, 2010
wow..that sounds so easy and healthy...
By AshaLatha R K Prasad on Jul 14, 2010
WOW! This is one healthy grab... Butter usually is consumed with a guilt..... But this prep more than being fat free is guilt free..!!!!! He! Thanks for sharing this prep... God Bless!!!! :)
Ash....
(http://asha-oceanichope.blogspot.com/)
By SD on Jul 14, 2010
Apple and maple syrup !!!! 8)
Way to go DK .... :wink:
By Priya on Jul 14, 2010
Very interesting...
By Radhika Vasanth on Jul 14, 2010
This is truly a healthy alternative to the fatty butter. I would love to use this in my baking. Good one DK.
By Tweets that mention How to make Apple Butter | Easy Homemade Apple Butter recipe | Butter Substitute | Chef In You -- Topsy.com on Jul 14, 2010
[...] This post was mentioned on Twitter by D_K and D_K, D_K. D_K said: How to make Apple Butter http://goo.gl/fb/cojrh [...]
By Priti on Jul 14, 2010
Gud one dear...looks yum..I'm eager to try :)
Second attempt at applebutter here. First time I mainly peeled the apples for my sister. This time, my daughter (13) and I did all the work. worked out pretty good, we think! We simply peeled the apples, boiled them till soft, then put in food processor with sugar, cinnamon, cloves, nutmeg and a little all-spice (to suit taste). I love honey, so put a little of that in each batch as well. Mixed well, then put in prepared jars and water bath to seal. Now let’s see if I can do this apple jelly my sister told me about…..