Applesauce is a commodity in our house. We go through jars and jars and jars and jars (you get the idea). So I long ago learned it was more economical to make my own! Plus, I can use organic apples, and make it as chunky or unsweetened as I like.
But lately apple butter has become quite a favorite around here, as well. When you learn how to make it, you’ll see that there is barely a difference in how you make the two, but the results are quite dissimilar. There’s no magic in making apple butter, as you can see from my video.
Dive in and make it a part of your autumn/winter rituals, and maybe even make some extra for holiday gift-giving! Homemade is from the heart!
Click on this photo to see my how-to video!
Homemade Apple Butter
- 7-8 apples (I used a mixture of Fuji, Granny Smith & Gala) — approximately 4 – 5 lbs. (weight before coring) – (approximately 3 – 31/2 lbs. after coring and peeling)
- 1/2 cup granulated cane sugar or 1/4 cup palm sugar (to taste)
- 2 tsp. cinnamon
- 1/8 tsp. cloves
- 1/4 tsp. salt (optional)
Wash, peel and core the apples.
Cut into quarters and place in a crockpot or large stockpot with 1/2 inch of water in the bottom. Cook covered on low for several hours, testing with a fork until the apples begin to fall apart (stir periodically, especially if using a stockpot).
When they are able to be easily mashed with a fork or potato masher, break the large chunks apart and add sugar and spices. Depending on the apples you use, more or less sugar may be needed (more tart apples require more sugar for balance).
Continue to cook until there are no more large chunks of apple and the mixture has turned a rich, dark brown color. Use a whisk or hand blender to purée the apples until completely smooth.
Uncover the pot and continue to cook until the mixture has reduced to the consistency of apple butter. Remove from heat or turn off the crockpot and allow to cool before canning or storing in sealed containers.
Enjoy with a delicious loaf of your favorite fresh, gluten-free bread!