• YIELD: This apple butter recipe makes approximately 2 pint (16 ounce) jars or 4 half-pint (8 ounce) jars.

THE BEST APPLES TO USE

• For the best results and depth of flavor, it is ideal to make apple butter using a mix of soft, sweet apples (like Golden Delicious, Fuji or Gala) along with more tart, firm apple varieties (think Braeburn, Granny Smith, Jonagold or Honey Crisp). The softer apples cook down nicely for a smooth, buttery texture, while the tart ones offer a great balance of flavor.

  However, you can make apple butter with any kind of apples, so use whatever is most available to you ; especially if you are growing your own.

PREP AND INITIAL COOKING

• Wash, core, and roughly chop apples into one to two-inch pieces. (No need to peel the apples). You should get a final weight of 3 Lbs | 1.35 kg.

  NOTE: The smaller you cut the pieces, the faster they will soften and cook.
  3.75 Lbs apples
  
• Combine the chopped apples and apple cider (or apple juice) in a large stock pot on the stovetop.
  8.35 oz apple cider
  
• Bring to a rolling boil over medium-high heat, and then reduce the heat and steadily simmer until the apples are very soft and falling apart like thick applesauce (about 30 to 45 minutes).

  NOTE: It might not seem like enough liquid at first, but do not worry, the apples will quickly break down and release their own juices! Stir regularly.
  

BLEND / STRAIN

• Once the apples have cooked down and are falling apart, blend until smooth.

  To do so, you can either use an immersion stick blender right in the pot, or carefully transfer the apple mixture into a blender or food processor in batches. 

  Now that is the time you can use a strainer if you like.

  IMPORTANT: To avoid hot splatters, make sure that the immersion blender head is completely submerged in the apples before turning it on!
  

REDUCE AND BROWN

• Now combine the puréed apples, granulated sugar, light brown sugar, lemon juice, and spices back to the large stockpot.

  NOTE: Do not add the optional vanilla now ; wait until it is almost finished cooking.

  Stir until the sugar dissolves.
  3.53 oz granulated sugar, 3.53 oz light brown sugar, 1.06 oz lemon juice, 2 tsp ground cinnamon, 1/2 tsp ground all spice, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1/4 tsp sea salt
  
• Return the mixture to a boil, then steadily simmer over medium heat until it significantly reduces, thickens, and turns a lovely darker caramel brown color.

  This will take around an hour or even longer, but patience is a virtue! A longer cook time is what sets apple butter apart from applesauce, giving it a deeper, rich caramelized apple flavor.

  IMPORTANT: Since apple butter is so thick, it tends to sputter on the stovetop. Partially cover the pot with the lid (about halfway on) to block the hot sputters, but still allow steam to escape so it can reduce as desired.

  Stir regularly and thoroughly to ensure the sides and bottom do not burn, especially as it gets thicker.
  
• Once it is nearly done cooking, mix in the optional vanilla bean paste.

  NOTE: My final apple butter weighted 28.75 oz | 815 g.
  1 Tbsp vanilla bean paste
  

TESTING APPLE BUTTER FOR DONENESS

• At first, apple butter will have a similar texture and appearance as applesauce, but will become increasingly dark, thick, smooth and buttery as it cooks.

  Apple butter is done cooking when it easily holds a mound shape on a spoon, even after a few minutes of sitting on the spoon away from heat.

  You can also check for doneness using the “plate test”: spoon a small dollop onto the chilled plate. If the butter holds shape and liquid doesn’t separate or spread around the edges, it is done.
  

ADJUSTING THE TEXTURE

• If the apple butter is thicker than you like, you can thin it out by adding more apple cider or apple juice (1/2 to 1 cup maximum) until it reaches your desired consistency. But do not add water as it will alter the pH.

  If it is too thin on the other hand, you can thicken your apple butter by letting it continue to cook and reduce uncovered for a bit longer, though keep in mind it will thicken even more as it cools.
• Unprocessed homemade apple butter lasts 2 to 3 weeks in the refrigerator in an airtight container. If you processed the jars using a water bath canning method, an unopened jar keeps for months in the refrigerator. Enjoy & Bon Appétit!