Makes about 2 pints

Ingredients

5 pounds apples, peeled, cored, and diced 1 3/4 cups apple cider 1 1/4 cups sugar 2 tablespoons lemon juice Pinch of salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg

Directions

In a large pot, bring the apples and cider to a…

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3 Comments

  1. robnin@bellsouth.net

    5 pounds apples, peeled, cored, and diced (see note) – There is no “note”, What kind of apple/s should be used? Thanks!

    • laura.monroe@culinary.edu

      Whoops! Thanks for catching that. Because the mixture is blended, the variety of apple doesn’t matter much at all, so choose the ones that you like best. Just like in apple pie, a mixture of sweet (Fiji, Honeycrisp, Golden Delicious) and tart (Granny Smith, Pink Lady) can be nice for balance, but apple butter is a great way to use up extra apples, so don’t feel limited by variety.

  2. mlptp@hotmail.com

    My mother-in-law’s Apple butter takes two days on low in the slow cooker, about 14 hours total. Same ingredients as above, the sugar is brown sugar and do NOT add the cider. It gets the deepest, darkest richest color, and is the most luscious texture after blending it. And the taste is pure condensed apple.

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