Maternal-Side Apple Butter
30m prep 5h cook 5h ready
A slow-cooked apple butter made with tart apples, sugar, apple cider, and warm spices. Perfect for spreading on toast, biscuits, or using in sandwiches and charcuterie boards.
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 206 mg
- Iron: 2.62 mg
- Magnesium: 28.9 mg
- Phosphorus: 18.4 mg
- Potassium: 175 mg
- Zinc: 0.55 mg
Let's Cook
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Step 1.
Sterilize your jars, prepare the bands and lids, and have all your canning tools ready.
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Step 2.
Peel and core the apples, then cut them into 1-inch chunks.
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Step 3.
In a large Dutch oven over high heat, combine the apple chunks, sugar, apple cider, lemon juice, cinnamon, allspice, cloves, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot halfway with the lid, allowing steam to escape and the liquid to reduce. Simmer for 5 hours, stirring every 30 minutes. Taste for seasoning, adding a touch more cinnamon as needed. Cool the mixture to room temperature.
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Step 4.
In a food processor, puree the apple butter until smooth.
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Step 5.
Ladle the apple butter into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on top, and screw on the bands. Process the jars in a water-bath canner according to the manufacturer’s instructions. Store in the refrigerator or pantry for up to 1 year.
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