Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.
Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.
Recipe information
Yield
Makes about 2 cups
Ingredients
4
2
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Cook apples in a large pot of boiling water until tender but not falling apart, 15–20 minutes; drain. Working in batches, pass apples through food mill into a large saucepan (you should have about 4 cups purée); discard skins and seeds. Stir in lemon juice, then add sugar ¼ cup at a time, stirring and tasting between additions, until purée has a nice balance of sweet and tart (it will get sweeter as it cooks, so err on the tart side).
Step 2
Cook apple mixture over low heat, stirring occasionally to keep it from scorching, until slightly thicker than applesauce, 2–3 hours. Transfer to a pint jar or airtight container, cover, and chill until cold, at least 2 hours.
Step 3
Do Ahead: Apple butter can be made 2 weeks ahead. Keep chilled.