Apples are one of the earliest crops grown in North America by European settlers, and apple butter was once considered a staple perfected by the Pennsylvania Dutch. The earliest versions, made using apple cider vinegar, were so concentrated they didn’t require refrigeration. Most of today’s recipes require some form of preservation, namely freezing or canning. If, like me, you are uniquely blessed with a gnarly old tree full of apples, or if you land a batch from an orchard (or Stop & Shop), here’s what you can do:
Ingredients
- 10 medium apples, cored and roughly chopped
- ⅓ cup maple syrup
- 2-3 tsp ground cinnamon
- ½ tsp ground cloves
- pinch of salt
Preparation
Stir all ingredients together in a medium-sized pot. I like to use my sturdy, cast-iron Dutch oven. Cover and cook on low heat, stirring occasionally for about two hours or until apples have reduced (and your house is filled with the aroma of cinnamon. You’re welcome!).
Remove pot from stove and let cool uncovered for 20 minutes. Puree the mixture with an immersion blender (or process in a food processor) until it is smooth and buttery.
Return the mixture to the pot over low heat, stirring occasionally, until it reaches your desired thickness and consistency. This is a matter of personal taste, and also the amount of water within the apples.
Serve warm or store in jars. Apple butter will keep in an airtight container in the fridge for about a week. Freeze or preserve by canning for longer shelf life.
Not interested in committing to a new hobby but maybe you’re willing to core and chop a few dozen apples? Come on over, and bring an empty jar. Does canning sound scary? Have no fear, a steam canner is nothing like your grandma’s boiling water bath. Jars are not submerged so there’s little chance of a boil over. And because a steam canner uses only about a quart and a half of water (compared to approximately four gallons of water the old fashioned way), steam canning is a relatively quick process.
