Ingredients
Equipment
Method
- Wash and core the apples. Leave the peels on for added pectin and flavor. Cut them into rough chunks.
- Place the apple chunks into a large, heavy-bottomed pot or Dutch oven. Pour in the apple cider, brown sugar, cinnamon, cloves, and salt. Stir to coat all ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover. Simmer for 1 to 2 hours, stirring occasionally, until the apples are very soft and falling apart.
- If desired, use an immersion blender to blend the mixture to your preferred consistency. For a chunky version, mash with a potato masher. For a smooth version, pass through a food mill or fine mesh sieve.
- Return the puréed apple mixture to the pot. Stir in the lemon juice and vanilla extract.
- Cook uncovered on low heat, stirring frequently, for another 1 to 2 hours until thick and dark in color. The apple butter is ready when it holds its shape on a plate (use the plate test).
Nutrition
Calories: 186kcalCarbohydrates: 49gSodium: 39mgPotassium: 190mgFiber: 3gSugar: 36gVitamin A: 41IUVitamin C: 2mgCalcium: 13mgIron: 0.5mg
Notes
For an even hands-off method, use a slow cooker for 8–10 hours on low before blending and cooking further on high for an hour or two. Store in clean jars in the refrigerator for up to 3 weeks or freeze for up to one year. Canned jars last in a cool, dark place for up to one year.
Tried this recipe?Let us know how it was!
