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Apple Butter

 
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Yield: 2 Quarts

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Work: 15 Minutes

 
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Total: 2.75 Hours

 

Ingredients:

  • 2 lbs Apples

  • 2 Cups Apple Cider

  • ½ Cup Honey

  • ½ Tsp Salt

Tools:

  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Pot with Lid

  • Potato Masher

  • Rubber Spatula

  • Mason Jars

How to:

  • Peel and core the Apples, then cut Apples into 1” chunks and add to a pot.

  • Add the Apple Cider to the Pot of Apples and bring to a boil.  

  • Reduce to a simmer to cook Apples until most of the apples have broken down, roughly 25 min.  

  • Use a Potato Masher to smooth out any Apple chunks, then use a spatula to clean down the sides of the pot.

  • Add Honey and Salt and maintain a constant simmer - you should have constant small bubbles popping.

  • Cook out the moisture until the mixture is thick and spreadable, roughly 2 hrs.

  • As the mixture thickens, you should be mixing more frequently so that the mixture doesn’t burn.

  • Once the desired thickness is achieved, turn off heat, add lid, and let cool for 30 min.

Storage:

  • Once cool enough to handle, transfer into airtight containers.

  • Apple Butter will last for 2 weeks in the fridge or up to 6 months if frozen.

Bonus!

  • Add spices to add different flavors.

  • This process can be done with any stone fruit, so get creative!

Recipes:

  • Kale Apple Butter Smoothie

  • Sweet or Savory Cereal

  • Apple Cole Slaw

  • Parfait