Delicious Spiced Apple Butter

Want to make delicious homemade apple butter? Try  this delicious recipe from Liana Krissoff's Canning For A New Generation.  This rich and creamy concoction is the perfect spread for waffles, pancakes, and sweet breads {like butter, but without additional fat and calories}. Three methods are given for this recipe. However, the slow cooker method is preferred.

Spiced Apple Butter

  • 6 pounds apples, cored and peeled only if necessary*, cut into 1-inch chunks.
  • 2 cups apple cider or water
  • About 1 1/2 cups sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground aniseed (optional)
for all methods
  1. Put the apples in a 6- to 8-quart preserving pan. Add the cider and 4 cups water and bring to a boil over high heat. Boil, stirring occasionally, until the apples are completely broken down, and the peels have separated from the pulp, about 30 to 40 minutes.
  2. Pass the mixture through a squeeze strainer or a food mill to remove the peels and cores. Or, if you cored and peeled the apples, puree it in batches in a food processor or blender. Measure the puree.
If using a slow cooker (Preferred):
  1. Pour the puree into a 4- to 6-quart slow cooker and stir in sugar and spices. Puree with an immersion blender if desired.
  2. Cook on the lowest setting,  with the lid set askew to allow the liquid to evaporate, but not overly so, to keep the splatters inside the pot.
  3. Cooking time is 9 to 12 hours. Stir occasionally when you can, and check the apple butter for doneness. Cook until thick and dark.
If using the stovetop:
  1. Rinse out the preserving pan and return the puree to the pan. Add 2 tablespoons sugar per cup of puree, and add the spices.
  2. Puree with an immersion blender, if you want your apple butter extra smooth. Bring the puree to a boil, then lower the heat and simmer.
  3. Stir carefully every 10 minutes (or more often to keep from scorching), with a long-handled spoon or spatula (for several hours) until the puree is dark and thick enough to mound up in a teaspoon.
  4. To ensure doneness, spoon a bit of it onto a plate; if no liquid seeps out, your apple butter is good to go.
If using the oven:
  1. Pour the puree into a large, deep baking dish. Stir in the sugar and spices, and bake at 300° F.
  2. Stir occasionally for several hours until thick and dark.
  3. Transfer to a large pot or bowl and puree with an immersion blender if desired.
Transfer the apple butter to prepared jars. Click here for further instructions on water-bath canning.

*There is no need to core or peel the apples, if using a fine screen strainer.
*If you're using a food mill, there is no need to peel them, but you should core them.
*If you're pureeing the apples in a food processor or blend rather than passing them through a mill, core and peel them.