Miz Kit’s Apple Butter Recipe
~10 pounds unprocessed/~4lbs prepared (peeled, cored, sliced) apples
1.5 cups apple juice/sweet cider
1 tsp salt
Peel, core and slice the apples. Put prepared apples and apple juice into a large pot, cover, and boil until the apples are soft (about 30 minutes), stirring occasionally. Puree the mix in a blender/food processor/whatever until smooth. Turn into a deep, flat enamel-lined pan & put into a pre-heated oven at 325°F (150°C, 130°C fan assisted) and roast, stirring very occasionally, for 1-2 hours or until the puree has reduced by half.
Remove from oven. Stir in FLAVORING OF YOUR CHOICE (see below). Return to oven for 1.5 to 2 hours, stirring slightly more frequently. Jar as you normally would. Makes around 48oz/6 8oz jars.
Honey Apple Butter: 2 cups/500ml honey
Maple Apple Butter: 2 cups/500ml maple syrup, 1/2 c brown sugar, 1/2 tsp cinnamon
Warm Spices Apple Butter:
3-4 cups sugar
2 tsp cinnamon
1 tsp anise seeds (if you like that sort of thing)
1/2 tsp grated/ground/powdered cloves
1/2 tsp nutmeg
Caramel Apple Butter: 2 cups/500ml caramel
To acquire caramel if you don’t have any on hand:
Miz Kit’s Caramel Recipe:
1 1⁄2 cups granulated sugar
2 tbsp. butter
1⁄2 cup heavy whipping cream (room temp)
2 tbsp. dark brown sugar
1 1⁄2 tsp. vanilla extract
In a large saucepan over high heat, combine granulated sugar and 1⁄2 cup water. Cook without stirring, 7–9 minutes, or until a candy thermometer reads 385°. When it starts to caramelize, swirl the pan gently for even color. Make sure it turns a nice goldy caramel color before you whisk in the cream (be careful it steams SO MUCH OMG), then butter. Lower heat to medium and whisk until thick, about 1 minute longer. Remove from heat and whisk in brown sugar. Add vanilla and mix until combined. Pour hot caramel directly into the apple butter.
this is a very forgiving recipe, and can be doubled, quartered, and more but I don’t have a big enough pan to, like, quadruple it, but if you have 5 pounds of processed apples, eh, just follow this & taste to see if you think it needs more sugar or anything. It’s a *very* forgiving recipe. :)
Depending on how sweet your apples are, and how sweet you want your apple butter to be, ANY of these can have sugar added to them. If adding sugar to the honey butter, I would specifically recommend white, not brown, sugar, because the honey flavor can be delicate and brown sugar would overwhelm it.
I revamped my maple apple butter recipe entirely this year and it is Good. A big part of the difference is I was using eating apples, because that’s what I had this time instead of super sour cooking apples, and it takes much less maple and sugar to overcome the sourness with sweet apples. I did use about five tart apples in this, too, and would recommend that, my own self. So:
Miz Kit’s Maple & Brown Sugar Apple Butter
15-20 prepared (peeled, cored, sliced) apples
1.5 c apple juice
8 oz maple syrup
1/2 c brown sugar
1 tsp salt
1/2 tsp cinnamon
Put apples and apple juice into a large pot, cover, and boil until the apples are soft (about 30 minutes), stirring occasionally. Puree the mix in a blender/food processor/whatever until smooth. Turn into a deep, flat enamal-lined pan & put into a pre-heated oven at 325°F (150°C, 130°C fan assisted) and roast, stirring very occasionally, for 1-2 hours, until the puree has reduced by half.
Remove from oven. Stir in syrup, sugar and salt. Return to oven for 1.5 to 2 hours, stirring slightly more frequently. Add cinnamon just before jarring; mix well, and jar as you usually would.
This is, frankly, a much better recipe than the old one. You can, of course, still use very sour apples, but taste the mix as it reduces to see if it’s sweet enough, and if not, add more brown sugar.