A professional chef’s recipe for Apple Butter that is silky smooth and tastes like caramelized apples! It only uses 3 ingredients, some spices and little bit of time!
In a large, high sided pot, add all the sugar and cook over medium high heat to make a dry caramel. You can stir a dry caramel. As soon as all the sugar melts, I usually stop stirring. You can break up any clumps of sugar with your spoon.
When the caramel turns dark amber and begins to smoke add the apple cider, apples and all the spices. Don't worry about it seizing; it will have plenty of time to cook and loosen.
Cook 1 hour, remove cinnamon stick.
Immersion blend with a hand blender in the pot or carefully use a standard blender, working in batches. Pass through a fine sieve.
Put it back in a high-sided pot and reduce over low heat, stirring frequently, until it runs off a spoon like cold honey.
Cool to room temperature before putting into jars or can using the appropriate safety precautions.
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Notes
Yield: 1 quart of apple butter.You will need about 5 pounds of apples to end up with the 4 pounds needed after cutting waste (and snacking).Flavor Tips – Use as many varieties of apples as you can find!Technique – For the best results puree and strain while hot, then continue cooking until thick.Storage – Properly cooled apple butter will keep in the refrigerator for up to a year. Can or freeze for longer storage.