Apple Butter and toast is a rich decadent breakfast or snack but is deceiving healthy. There is zero butter in Apple Butter and it is little more than fresh apples slow cooked into creamy submission. The name comes from it’s butter like consistency. Of all the jams my mother and grandmother have made, home-made Apple Butter was never a recipe they prepared. Researching traditional Apple Butter will reveal recipes of long multi-step processes of cooking the apples until they are soft, processing in a food mill, and then slow cooking the apples again with pectin or muslin bags of apple cores. This weekend did not have enough hours to make all of that happen so I tried a one pot version. This very simple recipe turned out to be just as rich and creamy as smooth apple butter but with an added rustic chunkiness from the peels. I like it even better.
Feel free to peel your apples before cooking if you prefer a smoother butter. The cinnamon is optional. I LOVE cinnamon so adjust the amount to your liking anywhere from a 1/4 teaspoon to 1 teaspoon. (I debating calling this blog The Salty Cinnamon I like it so much.) It will take about 1 hour to 1 hour 30 minutes to achieve a brown creamy consistency. It doesn’t need much supervision and only needs to be smashed and stirred 4 or 5 times. This a perfect job for your potato masher.
- 6 cups cored and ½ inch cubed apples* (About 5-6 medium apples)
- 1 lemon, juiced (2 tablespoons)
- 1 tablespoon sugar (I prefer raw sugar)
- ½ teaspoon ground cinnamon
- Stir all ingredients together in a medium 8 cup sauce pan. The sauce pan should just be large enough to hold all of the ingredients. Place sauce pan over medium low heat. Once apples start to release some of their juices (about 10 minutes), press apples down with a potato masher then stir. Repeat mashing and stirring every 10 to 15 minutes over the next 45 minutes to 1 hour and 15 minutes.
- Apple Butter is done when all of the chunks have broken down, reduced to about ¼ of the original volume and the color has turned to a rich brown. Makes 1½ cups Apple Butter. Store in an air tight container in the refrigerator for up to 5 days. Enjoy!
*Fuji, Honeycrisp, Gala, and Pink Lady all work great with this recipe. Pick an apple that is firm and a little tart. I recommend using organic fruit.