Apple Picking & Making Apple Butter: Tips & Recipes

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SUMMARY

This discussion provides detailed recipes and tips for making apple butter, emphasizing the use of specific apple varieties such as Rome and Granny Smith. The primary recipe involves cooking 5 lbs of peeled and cored apples with 3 cups of apple cider, honey, and spices for 4-5 hours until thickened. Alternative cooking methods include using an oven or slow cooker. The discussion also highlights the importance of consulting local orchards for apple recommendations and offers a caramel-spice variation that incorporates caramelized sugar.

PREREQUISITES
  • Basic knowledge of canning techniques
  • Familiarity with cooking methods such as simmering and slow cooking
  • Understanding of spice measurements and flavor balancing
  • Experience with food preservation and storage
NEXT STEPS
  • Research different apple varieties suitable for making apple butter
  • Learn about advanced canning techniques for preserving fruit spreads
  • Explore variations of apple butter recipes, including caramelized versions
  • Investigate the nutritional benefits of homemade apple butter compared to store-bought options
USEFUL FOR

Home cooks, food preservation enthusiasts, and anyone interested in making homemade apple butter or exploring fruit canning techniques.

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chefmoseley
Gold Member
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491
My family is going apple picking tomorrow at a local orchard. I would love to make apple butter but don't know how. Is there a special type of apple you should use? Any tips or recipes would be greatly appreciated.
 
Ok This is from my Stocking Up 3 Cookbook
:chef:
Apple Butter
3 cups apple cider
5 lbs apples - peeled and cored and sliced very thin (slice just before adding to cider.
honey to taste
ground cinnamon, to taste
ground allspice, to taste
ground cloves, to taste

Put cider in a big stainless steel or enamel pot and bring to a boil. Add apples slowly, careful not to splatter yourself. Allow apples and cider to come to a boil, then simmer, stirring frequently.
When apple butter has begun to thicken, the apple slices will fall apart as you stir. Simmer until the mixture turns to a thick, brown mass. Approx 4-5 hours. You can also cook down the butter in the oven or in a slow cooker. (put it in a large roasting pan and cook uncovered in a 350F oven until thick.. or cook on high in slow cooker for 10 hours, stirring occasionally and pushing the outer edges into the middle of the butter. Leave lid off. )
If you want to sweeten the butter, use honey and sweeten to taste.
Add powdered spices about 15 minutes before the butter is done.
You can also spice up your butter by adding a stick of cinnamon about 40 minutes before it is done. Or cloves..or allspice at the end of cooking.
Bring the mixture to a boil, and jar the apple butter in hot, scalded half-pint jars, leaving 1/2 headspace. Seal and process for 10 minutes in a boiling-water bath.
Store in a cool, dark, dry space. Yields 4 half-pints. :thumbup:

I hope this helps. If you want something simpler.. you can always make applesauce. But the apple butter will be soo tasty!! Good luck and how fun will that be???
As far as which kind. of apple. The book doesn't say.. so ask the orchard. They will know.
 
Here is my absolute favorite Apple Butter Recipe! I give it away as gifts!CARAMEL-SPICE APPLE BUTTER4 lbs Rome Apples
4 1/2 lbs Granny Smith Apples
1 Cup Water
4 Cups Sugar, divided
2 Teas. Cinnamon Plus Spice Blend
2 Tabls. Lemon JuiceWash apples; remove stem and blossom ends. Cut into pieces (apple wedger!) but do not peel. Combine apples and water in a large covered saucepot. Cook until soft, about 30 minutes. Press through a food mill. Measure 12 cups apple pulp; set aside. Heat 2 cups of sugar in a separate saucepot, stirring until sugar melts and turns a rich golden brown. Carefully combine caramelized sugar and apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Stir in lemon juice. Ladle hot butter into hot jars, leaving 1/2 inch headspace. Adjust 2 piece lids. Process 10 minutes in a boiling water canner. Yield - about 6 half-pints.
 

Frequently Asked Questions

What are the best apple varieties for making apple butter?

The best apple varieties for making apple butter are those that are sweet and have a good balance of acidity. Popular choices include Fuji, Honeycrisp, Granny Smith, and Jonagold. These apples provide a rich flavor and help achieve the desired consistency when cooked down.

How do I prepare apples for making apple butter?

To prepare apples for making apple butter, start by washing them thoroughly. Peel the apples if you prefer a smoother texture, then core and slice them into smaller pieces. This will help them cook down more quickly and evenly. You can also choose to leave the skins on for added texture and nutrients.

What spices are commonly used in apple butter recipes?

Common spices used in apple butter recipes include cinnamon, nutmeg, allspice, and cloves. These spices complement the natural sweetness of the apples and enhance the overall flavor. You can adjust the spice levels according to your personal taste preferences.

How long does it take to make apple butter?

The process of making apple butter typically takes several hours. After preparing the apples, they need to be cooked down for about 2 to 4 hours on low heat, stirring occasionally to prevent sticking. The cooking time can vary depending on the quantity of apples and the desired thickness of the butter.

Can I can apple butter for long-term storage?

Yes, you can can apple butter for long-term storage. After cooking, pour the hot apple butter into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and process them in a water bath canner for about 10 to 15 minutes. Properly canned apple butter can last for up to a year when stored in a cool, dark place.

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