Anne's Apple Butter
Practical tips for Anne's Apple Butter: cook time, apple swaps, thickening, storage, safe pureeing, and canning basics.
A delicious spread for toast, potato pancakes, or even a cheese board.
Submitted by: Anne from Bellingham, Washington
- Slow-cook peeled, thin-sliced Granny Smith apples with dried apples, apple juice concentrate, and spices until very soft, then puree.
- Thicken by cooking longer after pureeing or reduce in the slow cooker; adjust sweetness or acidity to taste.
- Store refrigerated for weeks, freeze for long term, or use a tested canning method for shelf stability.
Spices
Featured in this Recipe
Preparation Instructions:
Peel and core the Granny Smith apples. Slice them thinly.
Add the dried apple slices, apple juice concentrate, and spices.
Cook on low in a slow cooker until the apples are soft, stirring occasionally. This will take several hours in most slow cookers.
Puree in batches in a food mill, blender, or food processor. If desired, cook down to a thicker consistency.
thespicehouse.com
More About This Recipe
If you use apples that are less tart than Granny Smiths, you may want to add lemon juice to taste after pureeing the mixture.
Frequently Asked Questions
What is the difference between apple butter and applesauce?
Apple butter is cooked longer until most water evaporates, giving a thicker, darker, and more concentrated spread. It is usually spiced and more spreadable than applesauce.
How long does Anne's Apple Butter take to cook in a slow cooker?
On low most slow cookers need several hours, commonly 6 to 10 hours, until the apples are very soft. Stir occasionally to prevent sticking and check texture before pureeing.
Can I use other apples instead of Granny Smith?
Yes. Sweeter apples will reduce the tartness. If you use milder apples, taste after pureeing and add a splash of lemon juice to brighten the flavor.
Why does the recipe include dried apple slices and apple juice concentrate?
Dried apple slices and concentrate add layered, concentrated apple flavor and natural sweetness without extra water. The 10 fluid ounces of concentrate is about 1.25 cups; you can substitute with extra fresh apples plus a little sugar or juice if needed.
How do I thicken the apple butter to a spreadable consistency?
After pureeing, simmer on the stove or return to the slow cooker uncovered to reduce moisture until you reach the thickness you want. You can also use pectin for a firmer set, but most people simply cook it down.
How should I store Anne's Apple Butter and how long will it keep?
Refrigerate in airtight jars for about 2 to 3 weeks. For longer storage, freeze in freezer-safe containers for up to a year. For shelf-stable jars use a tested home-canning method and follow official guidelines.
Can I puree the hot apple mixture in a blender or food processor?
Yes, but be careful. Let the mixture cool slightly, fill the blender no more than half full, and vent the lid so steam can escape. Work in batches to avoid splashes and pressure build-up. A food mill gives a very smooth, skin-free result without handling hot splashes.
Can I can this recipe to make it shelf stable?
You can, but do not guess at processing times. Follow a tested water bath canning recipe or your local extension service steps for fruit spreads. That includes using clean jars, hot packing, proper lids, and the correct processing time for your jar size.
What is the difference between apple butter and applesauce?
Apple butter is cooked longer until most water evaporates, giving a thicker, darker, and more concentrated spread. It is usually spiced and more spreadable than applesauce.
How long does Anne's Apple Butter take to cook in a slow cooker?
On low most slow cookers need several hours, commonly 6 to 10 hours, until the apples are very soft. Stir occasionally to prevent sticking and check texture before pureeing.
Can I use other apples instead of Granny Smith?
Yes. Sweeter apples will reduce the tartness. If you use milder apples, taste after pureeing and add a splash of lemon juice to brighten the flavor.
Why does the recipe include dried apple slices and apple juice concentrate?
Dried apple slices and concentrate add layered, concentrated apple flavor and natural sweetness without extra water. The 10 fluid ounces of concentrate is about 1.25 cups; you can substitute with extra fresh apples plus a little sugar or juice if needed.
How do I thicken the apple butter to a spreadable consistency?
After pureeing, simmer on the stove or return to the slow cooker uncovered to reduce moisture until you reach the thickness you want. You can also use pectin for a firmer set, but most people simply cook it down.
How should I store Anne's Apple Butter and how long will it keep?
Refrigerate in airtight jars for about 2 to 3 weeks. For longer storage, freeze in freezer-safe containers for up to a year. For shelf-stable jars use a tested home-canning method and follow official guidelines.
Can I puree the hot apple mixture in a blender or food processor?
Yes, but be careful. Let the mixture cool slightly, fill the blender no more than half full, and vent the lid so steam can escape. Work in batches to avoid splashes and pressure build-up. A food mill gives a very smooth, skin-free result without handling hot splashes.
Can I can this recipe to make it shelf stable?
You can, but do not guess at processing times. Follow a tested water bath canning recipe or your local extension service steps for fruit spreads. That includes using clean jars, hot packing, proper lids, and the correct processing time for your jar size.
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