This is a recipe I’ve carried with me for years. I make it nearly every summer and give it as gifts for Christmas. It’s rich and good, and can be used on breads like jam, in marinades and sauces, in sandwiches with some fried chicken and cheese… lots of delicious possibilities.
The recipe I follow lies somewhere between what is offered by Simply Recipes and Food in Jars. I liked the recipe from Simply Recipes when I don’t feel like peeling the apples. A food mill is often more suited to my situation, and I like the fact that the peels and cores lend pectin and flavor. The Food in Jars recipe is more specific about the canning procedure, and gives options for a chunkier fruit butter if I ever decide to peel and chop my apples instead of milling them. Sometimes I’ll just puree them with an immersion blender, which is what I’ve done this year.
The main thing to keep in mind is to cook the butter down longer than you think you need to. The more caramelized, the better the flavor. And you’ll want to invest in a splatter screen if you don’t have one already. Trust me on this.
PIN IT FOR LATER