Apple butter is not applesauce — the difference between the two is time. Making applesauce is a quick process, cooking the apples in sugar and spices until the apples are soft and slightly broken down. Apple butter follows the steps to making applesauce, but requires the apples and spices be cooked until concentrated and reduced, making a thick, silky smooth mixture. I make apple butter closer to November when softer apples are in season or when my once-crisp apples have softened and are close to turning. The process is simple, yet a day’s worth of work. I will make several batches, can, and include jars of apple butter in holiday gift baskets for friends and neighbors. If you haven’t tasted apple butter, the apple flavor is intense, the spices are warm, and the caramelized sugar gives the butter a dark and rich color. Apple butter is great on toast, waffles or pancakes, or used as a filling for pastries, and makes for a surprisingly delicious condiment on a bacon and egg sandwich. You can use one type of apple or a mixture of different varieties to add layers of apple flavor. 

Apple Butter
Yields 4 pints

Ingredients
5½ pounds soft apples, cored, peeled and chopped (Braeburn, Ginger Gold, Cortland, or Fuji)
4 cups sugar
2 teaspoons ground cinnamon
¼ teaspoon ground clove
¼ teaspoon salt 

 

Directions

1. Place apples in a large bowl. 
2. In a separate medium bowl, whisk together sugar, cinnamon, clove, and salt and pour over apples. Using your hands, toss the apples with the cinnamon sugar mixture to coat evenly.
3. Pour apples into a crockpot, cover, and cook on high for 2 to 4 hours, stirring occasionally, until apples are soft and slightly broken down. Lower heat to low and cook for 6 hours, stirring occasionally, taking care not to let condensation drip back into the crockpot when removing the lid. 
4. Using an immersion blender, blend the apples (in the crockpot) until smooth. Cover and cook for another 4 hours. Place two tablespoons of apple butter on a plate, if the butter separates (water pulls away from the center of the butter) the mixture is not ready. Cook, uncovered, on low, for another 1 to 2 hours. Keep testing until apple butter does not separate. 
5. Apple butter can be canned, following proper canning method, and stored in the pantry until ready to use for up to one year. If you prefer not to can, the butter can be stored in an airtight container in the refrigerator for up to one month. 

NOTE: Minimizing the amount of condensation dripping back into the butter will help decrease the additional cooking time and prevent the butter from separating. 

 

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