FALL is officially in full swing now that the weather has cooled down.
YAY!
I am a season’s type of girl so I am super happy that the leaves are changing and I get to bust out my booties and pea coat.
The best part of fall is the food change! Out comes the squashes, soups, pumpkin everything (which, I must say is V aggressive this year) and of course the apples!
Apple picking means POUNDS of apples on hand, and what better way to use them than in cooking!
A few weeks ago my friends Rachel and Colin come over for dinner and brought over a cheese plate for an appetizer which was complete with a few different types of cheeses + fig jam!
We totally slathered that jam all over our crackers and cheese…it was damn delicious!
The fig jam gave me the idea of creating an apple jam, but realistically, I knew J and I would eat it once and then be over it, hence APPLE BUTTER!
J and I both have a pretty intense sweet tooths and we love breads; banana bread, pumpkin loaf, lemon loaf…so I thought it would be fun to make an apple bread, here then slather it with my homemade apple butter. It would also be good on ice cream, in a crepe, used as as the filling to mini apple pies…lots of possibilities.
I went back and forth trying to decide if I should leave the skins on the apple and finally decided to keep them on.
The peels bring extra flavor to this dish, and, after some research, I found out that apple peels contain pectin which helps butter, jams, etc. set better during the processing + as an added bonus, keeping the skins on helps reduce the amount of sugar you need to add to the recipe, since the natural sugar held by the apples is in the skin.
Pretty awesome right?!
There are a few steps in this process of this butter, however, it is super easy to make and very tasty!
Happy Apple Days!
Xx
K
Servings |
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- 5 lbs. apples (McIntosh Gala, Red Delicious)
- 1 cup Apple cider
- ½ cup Brown sugar
- 2 tbsp. cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- ½ tsp. all spice
Ingredients
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- Wash apples, cut and remove cores.
- Add apples and cider into a large pot and cook over medium until apples are soft, stirring frequently to prevent apples from sticking.
- Once apples are soft, working in batches if necessary, add apples to blender or food processor and puree until the skins are broken down and ground.
- Add the puree back to the pot with sugar and dry spices over low and bring to a boil, stirring frequently until the sugar has dissolved.
- Once the sugar has dissolved increase the heat to medium high and bring the puree to a brisk boil, stirring frequently to prevent sticking and burning. Continue to cook on a low simmer until puree has thickened to desired consistency.
- Once consistency is reach let cool and enjoy!
Ladle into mason jars or another container and let cool. Place in fridge and use between 4-5 days.
Try the puree before adding sugar and test for taste.
Enjoy!
5 comments
Yummy, just when you think it can’t get any better, you whip out the homemade apple butter! How fabulous. I wish pictures were edible, lol!
OMG, you can eat this on legit anything and will taste good. My vote is ice cream!
I definitely need to try this! Looks so delicious!
Linda
I love apple butter! I’ve never made it from scratch but this looks amazing!
it’s wayyyy easier than you would think! Give it a go! Super yum!