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Spiced apple butter

Silky spiced apple butter, rich and spoon-thick with a slow warmth.
Sweet-tart, glossy, and fragrant with vanilla, cinnamon, and lemon.
Made for toast, biscuits, or any bite that begs for more.

dessert ⏱ 185 min 340 kcal / portion 95.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Spiced apple butter
v3 · rb0e705f985 20260727Z1751 2 kg apple 🔪 cut apples into quarters, leaving skins and cores intact 🍳 bring apple juice and apple cider vinegar to a boil in a covered stockpot 🍳 ⏱ 20 min cook apples until completely soft and falling apart, lid on and stirring once or twice ⏳ ⏱ 10 min cool cooked fruit sieve the fruit through a fine-mesh sieve to extract apple puree 🔪 add sugar, vanilla pod seeds, cinnamon sticks, bay leaves, lemon zest strips, lemon juice, and salt then stir to combine 🍳 simmer for two hours on medium-low, stirring regularly to prevent the mix scorching on the bottom, or until thickened and reduced by about half 🔪 remove and discard vanilla pod, cinnamon sticks, bay leaves, and lemon zest strips ⏳ cool completely before using (or pour into sterilised jars and seal) Spiced Apple Butter 🎉 700 ml apple juice 65 ml apple cider vinegar 300 g caster sugar 1 piece vanilla pod 2 pieces cinnamon stick 2 pieces bay leaf 1 piece lemon ⅛ tsp salt apple juice, apple cider vinegar
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Preparation steps

  1. cut apples into quarters, leaving skins and cores intact
  2. bring apple juice and apple cider vinegar to a boil in a covered stockpot
  3. cook apples until completely soft and falling apart for about 20 minutes, lid on and stirring once or twice
  4. cool cooked fruit for 10 minutes
  5. sieve the fruit through a fine-mesh sieve to extract apple puree
  6. add sugar, vanilla pod seeds, cinnamon sticks, bay leaves, lemon zest strips, lemon juice, and salt then stir to combine
  7. simmer for two hours on medium-low, stirring regularly to prevent the mix scorching on the bottom, or until thickened and reduced by about half
  8. remove and discard vanilla pod, cinnamon sticks, bay leaves, and lemon zest strips
  9. cool completely before using (or pour into sterilised jars and seal)

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