Spiced Apple Butter
Thick, glossy, deeply spiced apple butter made with a tested canning recipe. Cinnamon, ginger, cardamom, allspice, nutmeg, and vanilla. Perfect for toast, oatmeal, cheese boards, and gifting.
Ingredients
- 4 lbs apples, about 12 to 16 medium, a mix of tart and sweet such as Granny Smith with Gala or Honeycrisp
- 2 cups water
- 4 cups sugar
- ¼ cup bottled lemon juice
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Prep the apples: Core and peel the apples, if desired. Cut into quarters.
- Cook the apples: Combine the apples and water in a large saucepan. Cook at a simmer until soft.
- Purée: Purée the mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp and return the pulp to the saucepan.
- Add sugar and spices: Add the sugar, bottled lemon juice, cinnamon, ginger, cloves, allspice, cardamom, and nutmeg, stirring until the sugar dissolves.
- Cook until thick: Cook at a gentle boil over medium heat until the apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If the mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat and stir in the vanilla.
- Fill the jars: Ladle hot apple butter into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar and apply the band, adjusting to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
- Process: Process half-pints or pints for 15 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand 5 minutes.
- Cool and check: Remove the jars and cool 12 to 24 hours. Check the lids for a seal-- they should not flex when the center is pressed.
Notes
Doneness test: Hold a spoonful away from the steam for 2 minutes; it's done if it stays mounded. Or spoon a little onto a plate; it's ready when no rim of liquid separates around the edge.
Do not reduce the sugar. It affects thickness, which affects heat penetration during processing.
Use bottled lemon juice, not fresh for standard pH
Half-pints or pints only. Do not use quart jars.
Based on the Ball® tested recipe for Apple Butter. Spice blend is my own.
Nutrition
Serving: 2tablespoonsCalories: 85kcalCarbohydrates: 22gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.003gSodium: 1mgPotassium: 43mgFiber: 1gSugar: 21gVitamin A: 21IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg