Apple butter is different than apple sauce. Its much thicker and is used like a less sweet jam. This apple butter recipe is made on the stove top so it can be canned. You don’t have to peel the apples for this apple butter recipe, which means you can use small apples or even crab apples to make it.
Hubs is famous for his apple butter, he is making the butter while I simply write the recipe and process down. He typically makes two batches each year, one for us and one for gift giving.
When canning any kind of fruit butter, jam or jelly you need to start by sterilizing the jars, lids and rings. We sterilized ours in a pot of boiling water, but you can sterilize them by putting them through the dishwasher.
Which ever method you use, make sure you start with sterilized jars. Unlike canning you don’t process the apple butter in a hot water bath, so its extra important to start with sterilized jars, and lids.
Simple Apple Butter Recipe
5 lbs apples (crab apples or small apples work well)
3/4 cup sugar (this depends on the sweetness in the apples and preference use more or less as you want. If using crab apples add 1/4 a cup more.
Optional – 1 teaspoon cinnamon
Wash the apples. If the apples are small you can cook them whole. If larger cut your apples in half. You don’t need to worry about coring or peeling the apples.
Place the apples into a large pot and barely cover with water. Simmer on medium heat until apples are soft and mushy. About half an hour.
Using a fine colander and/or cheesecloth, squeeze the pulp and juice out through the cheesecloth. This separates out the apple skins, cores and seeds. Once separated toss out the skins.
Add the mushy filtered apple pulp back into the saucepan. Add the sugar and reheat until simmering.
Stir the apple butter regularly to help dissolve the sugar. Once the apple butter is hot and the sugar is thoroughly dissolved its time to jar.
When still hot, spoon the hot apple butter into the sterilized jar until its about half inch from the top. Immediately place your sterile metal lid on top.
Holding the jar in a towel to protect your hands from the heat screw the ring onto the jar.
The jars will pop as the apple butter cools sealing the jars. If a jar fails to seal, place them in the fridge and use within a week.
Apple butter is thicker than apple sauce. You can use it as a jam on toast, but its equally delicious on scones, pancakes, or waffles.
Apple is such a popular flavour, did you ever meet anyone who disliked apple pie? I certainly haven’t. Here are two other apple recipes you may enjoy.
These apple shortbread bread squares have a light buttery shortbread base with a caramel apple topping.