There is nothing like the smell of cinnamon and spice to get you in the mood for Autumn. And even though it’s too hot to be pulling on sweaters and boots, you can still have a taste of Fall with this recipe for Apple Butter.
The recipe itself uses just a few ingredients, but the process takes a while. Luckily, the RSVP Rotary Food Mill can help speed along a small bit of that! And really, it’s worth it for the spreadable heaven at the end of this journey.
First, you’ll quarter the apples (core, skin, stems, and all) and place into an 8-12 quart stock pot with the apple cider vinegar and water. We recommend using one from our Endurance® line!
Place lid on top and set heat to high. Bring to a boil, then reduce to medium low heat to simmer for 20 minutes. Your apples should be soft and break apart when stirred.
Ladle the mixture into the Rotary Food Mill and process by turning the handle. The puree that comes out will look like a very, very thick applesauce thanks to the pectin from the core and skin.
Then, while the apple mixture is still hot, mix one cup of apple pulp to 1/2 cup of sugar until the sugar dissolves.
Return the sugared pulp to the stock pot and add the lemon juice, cinnamon, cloves, and all spice and stir until very well incorporated. Place on stove and cook uncovered on medium low heat, stirring constantly, for 1-2 hours.
The moisture from the apple mixture will reduce and create a thick and beautiful brown butter. Get your cans ready and can them up!
And if you can’t wait like me, grab a piece of toast and spread some of the warm apple butter across and eat while you can. Because that’s the obvious thing to do.
the recipe: apple butter
4 lbs Granny Smith apples
2 cups water
1 cup apple cider vinegar
2 cups brown sugar
2 cups sugar
Pinch of salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp all spice
1 lemon, rind grated and juiced
Wash the apples and quarter them without removing the core or skin. Add to large stock pot, along with 2 cups of water and 1 cup of apple cider vinegar. Bring the pot to a boil and reduce temperature to medium low heat. Let simmer for 20 minutes until apples have broken down.
Ladle the apple, vinegar, and water mixture into a food mill and process through for the thick apple puree. Measure one cup of puree to 1/2 cup of sugar, alternating between brown and white sugar and stir until sugar is dissolved. Add salt, spices, and lemon rind and juice.
Place the mixture back into the large pot and cook uncovered on medium low heat, stirring constantly for 1-2 hours (or on low heat, stirring occasionally, for 3-4 hours). Cook until the apple butter is reduced to a thick and spreadable consistency.
Can the mixture according to proper canning methods. We recommend using the Endurance® Water Bath Canner.
Recipe slightly adapted from Simply Recipes.