This recipe is perfect if you want to make a small batch of spiced apple butter that is also sugar-free. This recipe includes options for making apple butter with or without a food mill, using the stovetop or oven method.
Cut a “V” to remove the apples' stem and the blossom end. You don’t need to peel or core them.
Cut the apples into quarters or eights, including the cores, depending on the size of the apples. Then, place them into a large heavy-bottomed pot with one-third cup of water.
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 20 to 30 minutes, stirring occasionally. until the apples are soft and falling apart, they’re ready if a paring knife slides into the apples with no resistance.
Take the pot off the heat and let the apples cool for 5-10 minutes.
Place a food mill fitted with a fine disk on top of a bowl. Working in batches, transfer the cooked apples and liquid to the food mill and process until smooth. If necessary, clean the food mill screen between batches to remove the skins and seeds. You should have about three cups of pink applesauce or apple puree.
If you don't have a food mill
Core and chop the apples into 1-inch chunks. You don’t need to peel them.
Place the chopped apples into a large heavy-bottomed pot with one-third cup of water.
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 20 to 30 minutes, occasionally stirring, until the apples are soft and falling apart. They’re ready if a paring knife slides into the apples with no resistance.
Take the pot off the heat and let the apples cool for 5-10 minutes.
Transfer the apples and liquid to a regular blender to puree the apples until smooth. Alternatively, use an immersion blender. You should have about three cups of smooth pink applesauce or apple puree.
Stovetop method
In the same pan you used to cook the apples, combine the apple puree with 1 teaspoon of lemon juice and 1 teaspoon of lemon zest.
Cook over low heat, frequently stirring, until the mixture thickens. Make sure to scrape the sides and bottom of the pot as you stir to prevent burning. The total cooking time can take up to 2 hours.
When the apple butter is ready, you should be able to draw a line through it with a spoon and have that line remain visible. You will no longer see the liquid seeping out of the apple puree.
Stir in the spices, then taste and adjust as necessary.
Transfer the apple mixture into sterilized glass jars. Let cool to room temperature, then cover with lids.
Oven method
Preheat oven to 350° F (180° C).
Transfer the apple puree to a ceramic or glass baking dish. Stir in 1 teaspoon of lemon juice and 1 teaspoon of lemon zest.
Bake for 2-3 hours, stirring every 30 minutes. Make sure to scrape the sides and bottom of the dish as you stir to prevent burning.
When the apple butter is ready, you should be able to draw a line through it with a spoon and have that line remain visible. You will no longer see the liquid seeping out of the apple puree.
Stir in the spices, then taste and adjust as necessary.
Transfer the hot apple butter into a sterilized Mason jar. Let cool to room temperature, then cover the glass jar with lids.
Video
Notes
This apple butter can be kept refrigerated for up to 1 month. If you process the jars in a water bath, your apple butter will keep for at least one year. Slow cooker: Once you get to the step where the apples are pureed, transfer the mixture to a slow cooker, cover, set the heat on low, and cook for approximately 6 hours. Pour into jars and process in a water bath.1 serving = 1 tablespoon