Apple Butter

One of the many joys of Fall is fresh apples. Right off the tree, crisp and juicy.

When we lived in northern California, I used to work at one of the apple farms in Apple Hill. We would sample all the different apples and fresh hot cider. Each apple had its own unique texture and flavor. There were fresh baked apple pies, fritters and donuts, sold daily. I learned what apples worked best for baking and what apples were good for everyday eating. One of my favorite is the Fuji apple.

In this recipe I use fresh Fuji apples from a local produce stand. This batch of apple butter has just the right sweetness and hint of tartness. It’s a simple stove top recipe that’s quick, easy and has no processed sugar. Eat it alone or on top of pancakes, waffles or a slice of toast, it’s even delicious mixed in a hot bowl of oatmeal or on top of a bowl of vanilla ice cream. Share a jar with a friend or family and watch them smile.

Apple Butter

adapted from life as a strawberry

  • 5 medium apples, peeled, cored and chopped
  • 2 tablespoons of lemon juice
  • 2 teaspoons cinnamon
  • 1/4 teaspoon clove (optional)
  • 1/4 cup pure maple syrup

Stir all ingredients together in medium sauce pan. Bring to a boil, turn down heat to low, cover and simmer, stirring occasionally. Cook for about 2 hours.

Remove from stove and let cool, about 15 minutes. Puree apple mixture in blender until smooth and buttery. I use the soup setting on the blender.

Serve apple butter warm or store in the fridge for up to a week.




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