MATERNAL-SIDE APPLE BUTTER
- 30m Prep Time
- 5h Cook Time
- 5h Ready In
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.
Ingredients
- 6 lbs tart apples
- 5 cup sugar
- 5 cup apple cider or apple juice
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- 1 tsp kosher salt
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 lbs tart apples
- 5 cup sugar
- 5 cup apple cider or apple juice
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- 1 tsp kosher salt
Let's Cook
-
Step 1.
Sterilize your jars, prepare the bands and lids, and have all your canning tools ready.
-
Step 2.
Peel and core the apples, then cut them into 1-inch chunks.
-
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.
-
Step 4.
In a food processor, puree the apple butter until smooth.
-
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.