I’m really pleased with how this apple butter turned out. I used Granny Smiths for this batch. The result is a sweet tarts apple butter that is so smooth and creamy, that you’ll want to just eat it with a spoon! That’s exactly what I did!
This apple butter has a decent amount of sugar which makes the butter sweet. Then the tartness from the Granny Smith apples and acidity from apple cider vinegar brings everything together like a perfect storm.
Fresh apple butter is the best! The aroma of the green apples and the spices cooking fill my apartment with warmth and my heart with love. My mom used to make apple butter when I was just a youngster. So, making apple butter is beautifully nostalgic and always reminds of home.
I am discovering that instead of eating something late at night, I’ll eat a spoonful of my apple butter. What size spoon am I using? I will never divulge that information! haha
Jump to
WHY YOU’LL LOVE THIS RECIPE
Apple butter is quite versatile too. It’s excellent for spreading on toast, a cream cheese bagel or filling for turnovers. Yes!!
RECIPE INGREDIENTS
Large Granny Smith apples: I use large granny smith apples. I chose granny smiths or their tartness. Which I think makes an excellent marriage with the sweet side of this fruit spread.
Sugar – A good quality granulated sugar work great for this recipe. I am very curious about using raw sugar!
Apple cider vinegar – I use Bragg’s apple cider vinegar for any of my recipes that call for apple cider vinegar.
Water – Filtered or spring water works great for this fruit spread.
Cloves – CLOVES! Such a powerful spice. A little dab will do ya, but just don’t dab some behind your ears!
Cinnamon – Cinnamon is a more gentle spice and balances out the clove and nutmeg.
Nutmeg: I usually grate fresh nutmeg for this apple butter.
Salt – A little goes a long way for this recipe, and a pinch will certainly elevate all these yummy flavors!
INGREDIENT NOTES
The apple butter can burn quite easily if not stirred frequently.
HOW TO MAKE GRANNY SMITH APPLE BUTTER STEP BY STEP
Step 1 – Cut apples into cubes leaving the peel on.
Step 2 – Add apples to a double boiler with apple cider vinegar, sugar and spices. Simmer until apples become soft and tender.
Step 3 – Puree until smooth.
Step 4 – Add the puree back to the double boiler and simmer until apple butter becomes thick, smooth and darker in color.
RECIPE TIPS AND TRICKS
- Keep a watchful during both cooking processes. You will want to frequently stir the apples.
- You can leave the peel on or remove the peel from the apple. If you leave the peel on, be sure to puree for a few extra minutes during that part of the recipe. Sometimes there are those few straggling peels that just wont grind up. So I transfer the puree to a mesh strainer and push the apple butter through leaving those peels behind.
- Take a granny smith apple and cut it into very tiny cubes. Add them to the apple butter during last cooking process for a yummy chunky apple butter.
STORAGE
Apple butter can be stored in an air tight container in the refrigerator or freezer. It will last up to 3 months in the fridge and up to a year in the freezer.
ADDITIONS AND SUBSTITUTIONS
- You can prepare apple butter with with any kind of apple.
- Add a pinch of salt to bring out all the spice flavors.
FREQUENTLY ASKED QUESTIONS
I often get the same question. I am usually asked if apple butter is easy to make. The short answer is, yes! Absolutely. All it takes is a smidge of patience and time.
DID YOU MAKE THIS RECIPE BLOCK GRAPHIC WITH – PLEASE GVE IT A STAR RATING BELOW OR TAG @EATINGAFTERCHEMO ON INSTAGRAM – IT HELPS ME SO MUCH! SUBSCRIBE HERE AND FOLLOW ME ON INSTAGRAM, FACEBOOK AND PINTEREST!
Print
Granny Smith Apple Butter
Description
This apple butter perfectly sweet, while the tartness from the Granny Smith apples and acidity from apple cider vinegar brings everything together like a perfect storm.
Ingredients
- 3 pounds large granny smith apples, about 5 large apples
- 1 cup granulated sugar
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoon ground cinnamon
- 1/2 teaspoon all-spice
- 1/4 teaspoon cloves
- pinch of salt
Instructions
- Core the apples and cut them into chunks leaving the peel on (or you can remove them).
- Transfer the apple chunks to a medium size Dutch oven.
- Add the sugar, apple cider vinegar, water, spices and salt.
- Cover the pot with a lid and heat the apples over medium heat for about 20 minutes, until the apples are very soft and tender. Checking and stirring frequently.
- Transfer the apples to a blender or food processor and puree until very smith. There might be a few small peels left after pureeing. A quick fix: Transfer the fruit spread to a mesh strainer and push the pureed apples through leaving those straggling peels behind.
- Transfer the puree back to the Dutch oven and continue to simmer with the lid off for about 40-45 minutes, until the apple butter had thickened and darkened in color. Frequently stirring. If the apple butter begins to bubble and splatter too much, lower the heat a little.
Notes
- Frequently check on the apple butter while simmering. The apple butter will easily burn if not stirred.
