Apple Butter

Name: Apple Butter
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: about two 250 ml (1 cup) jars
Ingredients: 4 1/2 lb (2 kg) McIntosh apples, cored and sliced (about 16 apples); 3 cups (630 g) sugar; 1 lemon, juiced; 1/2 tsp ground cinnamon; 1 pinch ground ginger (optional)

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Preparation 15 min
Cooking 50 min
Makes about two 250 ml (1 cup) jars
Freezes Yes

Creamier than a compote and less sweet than jam, this apple butter will win you over with its silky texture and delicately spiced flavour. Serve it for breakfast on toast or a pastry, but it also has a place on yogurt, with oatmeal, or as a dessert topping.

Featured in RICARDO Magazine Volume 24, Issue 7

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 1/2 lb (2 kg) McIntosh apples, cored and sliced (about 16 apples)
- 3 cups (630 g) sugar
- 1 lemon, juiced
- 1/2 tsp ground cinnamon
- 1 pinch ground ginger (optional)

Preparation

- In a pot over high heat, cook the apples with the sugar, lemon juice and spices for 10 minutes, stirring often. Continue to cook over medium-low heat for 40 minutes, stirring regularly.
- In a food processor, purée the apple mixture until smooth. Strain through a sieve. Compost the residue. Transfer to airtight containers. Cover. The apple butter will keep for 2 weeks in the refrigerator or 3 months in the freezer.

Note from Ricardo

Apples
Vary the flavour and texture of the butter by using a mixture of different apples.

Step 1
To avoid any sticking, use a nonstick saucepan.

Step 3
Use a splatter guard to avoid messy splashes.

Personal Note

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Apple Butter

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Ingredients

Preparation

Note from Ricardo

Personal Note