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
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!!
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!
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.
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.
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