Prepared Fruit Puree: Apple Butter
Tasty Treat: Old-School Apple Butter
Hey there! Tired of the same old toast or cheese snacks? Spice things up with this amazing apple butter recipe. This Pennsylvania Dutch specialty is a smooth, spiced, long-cooked apple spread that pairs perfectly with buttered toast, aged farmhouse cheddar, crackers, and walnuts. And get this - it's also great as a topping for our classic Pumpkin Pie.
Sounds intriguing? Let's get started!
- Makes: Approximately 5 half-pint jars
- Difficulty Level: A breeze
- Prep Time: Around 35 mins
- Total Time: Around 4 hours
Ingredients:1. 3/4 cup water2. 4 pounds tart green apples (about 9 apples), such as Granny Smith, peeled, cored, and roughly chopped3. 2 cups apple cider4. 1/2 cup granulated sugar5. 1/2 cup dark brown sugar6. 1 teaspoon ground cinnamon7. 1/4 teaspoon ground cloves8. 1/8 teaspoon freshly grated nutmeg9. 1/2 teaspoon kosher salt10. 2 teaspoons vanilla extract
Instructions:
- Crank up the Oven: Preheat your oven to 250°F (121°C).
- Mix it Up: In a large ovenproof Dutch oven or heavy pot, stir together the apples, cider, sugars, spices, salt, and vanilla extract until evenly combined. Bring to a boil over medium heat.
- Partial Coverage: Cover the mixture partially and cook, stirring occasionally, until the apples are soft, about 20 minutes.
- Blend Away: Using a blender or immersion blender, puree the mixture until smooth. If you're using a standard blender, puree the mixture in batches to prevent overfilling.
- Bake and Stir: Return the pureed apple mixture to the pot and bake, uncovered, stirring every so often, until thick and deep amber - that's around 3 to 3 1/2 hours. Allow to cool completely.
- Store it Up: Once cooled, transfer the apple butter to sterile, airtight containers and store in the refrigerator for up to 5 days or freeze for up to 3 months for later use.
Feeling even more adventurous? Check out our guide on how to use apple butter for more ingenious ways to incorporate this tasty treat into your meals all fall. Enjoy!
Bonus Info:Canning apple butter is a fantastic way to preserve apples and savor their flavor throughout the seasons. If you want to learn how to can apple butter, here's a simplified version of the canning process:
- Choose the right apples, like tart green apples such as Granny Smith.
- Peel, core, and chop the apples.
- Cook the apples with apple cider, sugars, spices, salt, and vanilla extract until they're soft.
- Blend the mixture to your desired consistency.
- Return the pureed apple mixture to the pot and cook until thick and amber.
- Sterilize your canning jars and lids.
- Fill the sterilized jars with the apple butter, leaving about 1/4 inch headspace.
- Process in a water bath canner for 10 minutes (or adjusted for altitude), and then let the jars cool to check the seals.
- Store sealed jars in a cool, dark place. If any jars don't seal, store them in the refrigerator and consume within a few weeks.
Stay delicious! 🍏🍽️
- The apple butter recipe, a Pennsylvania Dutch specialty, can yield about 5 half-pint jars, making it an excellent addition to your uncategorized recipes.
- Nutrition-wise, this old-school apple butter contains sugars, spices, and a hint of butter, providing a delightful sweet and spicy treat for your daily meals.
- To elevate your dessert game, consider using this apple butter as a topping for your cool and classic Pumpkin Pie, as suggested in the Tasty Treat: Old-School Apple Butter.
- For the more daring Aussiedlerbote readers, check out our guide on various ways to use apple butter creatively in your meals for a cool twist all fall.
