Apple Maple Butter

by Michelle on September 24, 2009

The first time I made Apple Maple Butter I could not believe such a gorgeous taste developed from such a simple, no thrills recipe. I now make it several times a year and it’s always a welcome addition to our table! I especially like to make my Apple Butter when we’re having a winter snow storm and the wonderful smell of apple, cinnamon and maple just fill up the entire house. It just makes me feel so warm when the house smells so good.

I do have to confess that the reason I make butters is because I can not make jelly. For the life of me I can not hit the jell point no matter what thermometer I use and I’ve tried and tried and tried. But failure leads to other things and in this case my discovery of butters! I dearly love making butters because you can adjust the sugar content somewhat and since we’d rather taste the natural flavors rather then sugar, butters work out very well for us. So when making my butters, apple, peach, rose hip, plum or pear I do cut the sugar a bit and it’s perfectly delicious.

When making my Apple Maple Butter I use at least 3-4 different varieties of apples: Granny Smith, Gala, Pink Lady, Honey Crisp, Macintosh, Fuji, Rome, Cortland or Jonathon but any good cooking apple is just fine. However, I think the addition of Honey Crisp and Cortland made my best batch ever, but these varieties are not easy to find!

And I never peel my apples, yes even for apple pie I use the peel. So much wasted time in peeling each apple and it’s so unnecessary. I would never eliminate flavor from a recipe and the apple peel contains so much good flavor, why waste it? So I just take the whole apple and slice off pieces down to the core, chop up to about 1/2″ pieces. So simple and no wasting time peeling or coring apples.

To make this recipe even more time saving, I use my crock pot ie: slow cooker. I just dump everything in the slow cooker for about 4-5 hours, on high for the first hour and then I turn it down to low, and let it cook down until it’s very thick and then can it up. However, you do not need to use a slow cooker, you can make the Apple Maple Butter on the stove in a heavy-bottomed pan with exactly the same results. However, if using the stove top you will need to stir it often to avoid scorching.  Whether you are using a Crock Pot or Stove Method the Apple Butter must be at a rolling boil for at least 5 minutes before canning. 

Apple Maple Butter
Recipe adapted from my friend Nancy

12 cups finely chopped apples (about 6 lbs)
6 cups sugar
1 cup maple syrup (Grade “B” if possible but I usually use Log Cabin Syrup)
1 teaspoon cinnamon
1/2 teaspoon allspice (I use 1/4 tsp allspice)
1/2 teaspoon nutmeg (I use 1/4 tsp nutmeg)
1/4 teaspoon cloves (I skip)

1. Combine all ingredients in a large deep pan or slow cooker. (See Note if using a slow cooker.) Slowly bring to a boil. Cook until very thick. Stir frequently, so it doesn’t stick.

I like my apple butter with small pieces of apple still intact but if you’d like a consistent spread you can use an immersion stick blender or food processor to blend thoroughly. If the butter has cooled, make sure to bring it to a slow boil for 15 minutes before canning.

REMEMBER this is a butter not jelly. So the consistency should be like a VERY thick apple sauce. If you take a spoonful the butter should stay mounded and not flatten out at all. If the butter does not mound it is not thick enough and needs to be simmered for another hour or so.

2. Sterilize 5 pint jars, then place upside down in a 325 F oven for about 15 minutes. Boil 2-piece lids for 20 minutes and then leave submerged in hot water until you need them.
3. Ladle hot apple butter into hot jars to within 1/4 inch of top for head space.  NOTE:  Before ladling the Apple Butter into the sterilized jar, the Apple Butter must be at a rolling boil for at least 5 minutes.  Some crock pots are not hot enough to bring contents to a boil.  Just transfer to a heavy-bottomed sauce pan and when Apple Butter is boiling then it’s ready to can.
4. Remove air bubbles by sliding a rubber spatula between the glass and butter.
5. Re-adjust the head space to 1/4 inch.
6. Wipe jar rim to remove any stickiness.
7. Center lid on top of jar; apply screw band just until finger tight.
8. Place jars in a hot bath in a canner and process for 10 minutes. Make sure that the jars are completely submerged in water with at least 1″ of water above the jar tops.
9. Remove jars and place on a towel.
10. Jars are sealed when the lids pop and are curved down, (concave).
11. Label jars and store in a cool, dark place.

The End
(But I have 5 more pints!)

 

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Manuela September 24, 2009 at 11:22 am

    Oh my… I wish I could have eaten this for breakfast! The spreads you have on your english muffins are yummy! What a lucky family you have. 😉

  • Lori E September 24, 2009 at 11:42 am

    I will be making a trip to an apple orchard soon. This is definitely in my future.

  • Megan September 24, 2009 at 12:27 pm

    This looks wonderful and would be perfect for Christmas baskets. I love that it’s made in a crockpot. I just made a microwave jam that I loved because it was so simple but I must try the crockpot butter.

  • Kat September 24, 2009 at 12:57 pm

    I never thought of using a crockpot for that purpose. Great idea! I would like to see a photo of your full jars. I love to look at full jars.

  • Kat September 24, 2009 at 1:13 pm

    I never thought of using a crockpot for that!! Ingenious! I would like to see a photo of your full jars of Apple Maple Butter! I love looking at full jars!

  • Elle September 24, 2009 at 2:08 pm

    Thank you, thank you! I’m going to make this very soon. Gave away my slow cooker, but happy to hear it works well on the stove top, too. And I know just where to get my corts and honey crisps! :)

  • Tracy September 24, 2009 at 2:13 pm

    Yeah, I’m going to have to make this tonight. I can’t wait!!

  • Chow and Chatter September 24, 2009 at 5:13 pm

    wow love this so American and good

  • My Carolina Kitchen September 24, 2009 at 6:02 pm

    My husband just loves apple butter. Wait until he sees this.
    Sam

  • Danielle September 24, 2009 at 7:34 pm

    YEAH the Apple Maple Butter recipe! I’d love to make this. Apple Butter is one of my favorites. But I don’t have a canner…is there something I can use / do instead?

  • Michelle September 24, 2009 at 7:48 pm

    Danielle,

    BWB=Boil Water Bath

    BWB can be done in any pan. Generally I use pint jars and use my 8-qt soup pot for the BWB.

    As long as you can submerge the jars in water and have at least 1″ of water over the jar tops you will be just fine.

    If you don’t have a large soup pot, just can in 1/2 pint jar which are much smaller. You should not have any problem having a pot large enough for 1/2 pint jars.

  • Natashya KitchenPuppies September 24, 2009 at 9:11 pm

    I am so glad I read this post! I don’t peel either, and I love the crock pot idea. I use mine for yogurt and cheese making because I hate to babysit the stove.
    We are hitting the orchard soon, I will just keep an eye out for low or no sugar apple butter and use your techniques.
    ps – what goes wrong with jelly? I have only made it the once, with the packet of squishy pectin.

  • Michael Lee West September 24, 2009 at 11:06 pm

    This is the perfect recipe to make on an autumn day. The wonderful aromas that wind through the house while this cooks is just a bonus–that’s my favorite kind of recipe. I love how you use a variety of apples. Can’t wait to make this! I’ll let you know how it turns out.

  • Pat@Back Porch Musings September 24, 2009 at 11:06 pm

    Looks yummilicious!!

  • susan September 24, 2009 at 11:22 pm

    This is perfect!! I bet the peels make it much better–a lot of flavor is in the peel! What great gifts if you can bear to give it away!

  • Red September 24, 2009 at 11:38 pm

    YUMMM I love fall and fall recipies!

  • Elaine September 25, 2009 at 12:08 am

    I’ve never tried putting maple in the apple butter….I love the idea! I’ll definitely try this soon as we are heading off to the apple orchard next weekend!
    Elaine :)

  • heartnsoulcooking September 25, 2009 at 12:20 am

    I love apple butter, never have try it with a maple flavor. THANKS!!! Geri

  • SavoringTime in the Kitchen September 25, 2009 at 1:33 am

    This sounds so good! I haven’t had apple butter in ages. I like the idea of using less sugar too!

    ~Susan

  • Shirley September 25, 2009 at 3:41 am

    Sounds wonderful. Can you freeze instead of can??

  • Poppedijne September 25, 2009 at 7:26 am

    This looks absolutely delish. Sadly we have no apples at all this year.Last year we had truckloads full of Jonathans( we have one big tree in the garden) and this year we have hardly 4 pounds of apples from the same tree.So I will have to try this recepie next year!

  • Robin Sue September 25, 2009 at 10:10 am

    Aha! I have a big bag of apples waiting for me to make apple sauce. It has been years since I have made apple butter and if I have any apples left I just may make some apple butter too!

  • Nancy September 25, 2009 at 1:08 pm

    The perfect Vermont recipe!

  • Ashley @ AshleysBusy September 25, 2009 at 1:25 pm

    Oh that looks yummy. I just bought a delicious allpe butter from a lady at the farmers market. Maybe when I run out, I’ll make some myself. Thanks!

  • Catherine September 25, 2009 at 2:04 pm

    This sounds so good! I want this so bad…will definately be making this soon! Happy Blogging!

  • food with style September 25, 2009 at 2:19 pm

    beautiful pics, it looks delish~

  • Mary September 25, 2009 at 2:19 pm

    This sounds so good. Your words are as convincing as your pictures. I love apple butter and make it every year. I’ve never tried using maple syrup. I can’t wait to give it a try.

  • honeysuckle September 25, 2009 at 3:36 pm

    This sounds so good and perfect for next week when we are supposed to have cold weather. I like the idea of using the crock pot so you can forget it for a few hours. Thanks I would like to try this.

  • honeysuckle September 25, 2009 at 3:38 pm

    This sounds so good and perfect for next week when our weather is supposed to turn cold. I love that it an be made i the crock pot and forgotten for a few hours.Thanks for the recipe.

  • Mrs. P. September 25, 2009 at 7:23 pm

    Oh, that looks so good!! My dear mother always used applebutter in place of applesauce in her Applesauce Spice Cake. So rich and wonderful!! Thanks for sharing!

  • Michelle September 25, 2009 at 9:50 pm

    Shirley,

    I’m hesitant to say yes to freezing Apple Butter. I had another person ask me about freezing and last night I tried to find some information on any County Extension site recommending freezing apple butter and I could find nothing.

    However I found tons of recipes on the internet for freezing apple butter but that does not mean it’s safe. I usually go with whatever the County Extension Offices recommend and so far no information on freezing apple butter as far I could find.

    Sorry I could not be of more help.

    But it’s not a big recipe and only cans about 5 pints. It’s so good a pint does not last long. But you could half the recipe and refrigerate.

  • Lori Lynn September 25, 2009 at 11:27 pm

    When I lived in Chicago we would go apple picking in the fall…

    Your butter sounds so nostalgic to me.

  • Kate September 26, 2009 at 12:49 am

    This does look tasty. I am on my way to get apples tomorrow…a nice day trip…I will be making this. Thanks for sharing!

  • Pam September 26, 2009 at 1:02 am

    I love you. I really do. I’m soooo canning this, this weekend.

  • ~ ~ Ahrisha ~ ~ September 26, 2009 at 1:19 am

    This one is a keeper, I’m making it tomorrow. The apples in the big bowl were for sauce but hay, this is close enough and I’ll bet much tastier.
    ~ ~Ahrisha~ ~

  • SnoWhite {Finding Joy in My Kitchen} September 26, 2009 at 6:59 pm

    What a great and yummy breakfast!

  • Brian the old man September 26, 2009 at 7:11 pm

    I love apple butter. I have never tried making it myself but it seems easy enough. I can almost taste it. mmm

  • Kayte September 26, 2009 at 8:20 pm

    Love the butters, too. Grew up with them as for some reason my family just preferred those so lots of canning of butters. It was fun to read your post. Beautiful photos, as always.

  • Gwen October 10, 2010 at 12:49 pm

    Looks scrumptious! I never peel my apples either. I can’t even tell the difference in taste; sometimes in appearance but not in a bad way. I’ve never made apple butter but will have to give this one a try.

  • Mary J October 10, 2010 at 2:28 pm

    Yummy! Will be making this to put some love in my tummy. Glad to read you use the
    slow cooker too! It just makes life easier. Thanks for the recipe.

  • Bonnie- October 10, 2010 at 10:04 pm

    This is how I make my apple butter. I have been doing it for years and I love the ease. I haven’t ever put maple syrup it however. I’m going to try this in my next batch.

  • zerrin December 12, 2010 at 11:47 am

    Looks so yummy! sounds like a great snack when spreaded on a slice of fresh bread.

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