Description
Alton Brown’s apple butter is a slow-cooked, deeply spiced spread that’s velvety smooth and intensely apple-flavored. Perfect on toast, biscuits, or stirred into yogurt, it’s a fall favorite that fills your kitchen with warmth.
Ingredients
- 3 pounds (about 6 medium) mixed apples (such as Fuji, Gala, and Granny Smith), peeled, cored, and cut into 1-inch chunks
- 1 cup unsweetened apple cider or apple juice
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
Instructions
- Combine the apples, apple cider, brown sugar, granulated sugar, cinnamon, allspice, cloves, and salt in a large, heavy-bottomed Dutch oven or stockpot. Stir well to coat the apples evenly with the spices and sugar.
- Set the pot over medium heat and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to low, cover, and cook for 45 minutes, stirring every 10 minutes to prevent scorching. The apples should be completely tender and breaking down when pierced with a fork.
- Uncover the pot and continue to cook over low heat, stirring frequently, for another 45 to 60 minutes, until the mixture has thickened significantly and reduced by about half. You’ll know it’s ready when a spoon drawn through the mixture leaves a clear trail that holds its shape for a few seconds.
- Remove the pot from the heat and let the mixture cool for 10 minutes. Stir in the fresh lemon juice, which will brighten the flavor and balance the sweetness.
- For a silky-smooth texture, transfer the apple butter to a blender or food processor in batches (never fill more than halfway) and puree until completely smooth, about 1 minute per batch. Alternatively, use an immersion blender directly in the pot, or pass the mixture through a food mill for a rustic texture.
- Return the pureed apple butter to the pot and cook over low heat for an additional 10 to 15 minutes, stirring constantly, until it reaches your desired consistency. It should be thick enough to mound on a spoon but still spreadable.
- Taste and adjust the sweetness or spices if needed. If the apple butter is too thick, stir in a tablespoon or two of apple cider; if too thin, continue to simmer gently until thickened.
- Transfer the hot apple butter to clean, sterilized half-pint jars or airtight containers, leaving 1/2 inch of headspace. Wipe the rims, seal, and process in a boiling water bath for 10 minutes if canning, or simply cool to room temperature and refrigerate.
- Allow the apple butter to cool completely before serving. It will thicken further as it cools. Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
Notes
Storage: Keep refrigerated in an airtight container for up to 3 weeks. For longer storage, freeze in freezer-safe containers for up to 6 months; thaw in the refrigerator overnight. Reheating: Gently warm in a saucepan over low heat or in the microwave in 30-second intervals, stirring until desired temperature. Canning: To preserve shelf-stable, process filled jars in a boiling water bath for 10 minutes (adjust for altitude).
Nutrition
- Calories: 349
- Sugar: 78g
- Sodium: 138mg
- Unsaturated Fat: 0.1g
- Carbohydrates: 89g
- Fiber: 6g
- Protein: 1g
- Cholesterol: 0mg
Keywords: alton brown apple butter, apple butter recipe, homemade apple butter, slow cooker apple butter, spiced apple spread, fall canning recipe, apple preserves, easy apple butter, stovetop apple butter, apple butter for toast, autumn recipes