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wanting to know how to make home made apple butter?

post #1 of 15
Thread Starter 

I really like apple butter and would really love to learn how to make some or pumpkin butter if at all.

 

Any help you could offer would be great.

post #2 of 15

Apple butter is much like apple sauce. Apples cooked down to a paste with spices. Takes a long time.  Pumpkin butter is similar but you need to start with liquid until the pumpkin is cooked and soft and then reduce it from there. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 15
16c thick apple pulp
1c vinegar
8c sugar (adjust according to taste)
4tsp vinegar

Core and slice apples, do not peel
Add only enough water to cook apples until soft, then press through a fine sieve and measure.
Combine all ingredients bad cook until mix remains in a smooth mass when a little is cooled (about 1 1/2 hrs boiling)
During cooking, stir often to prevent burning.
Pour into sterilized canning jars, cap and process in a hot water bath for ten minutes.
Yields about eight 8-ounce jars
post #4 of 15

Chop green apples and place in a pan, add 500g of unsalted butter to 15 green apples, cover with cling film and leave for three hours under hot lights to infuse(or at the side of the stove, but don't burn it!)...pass through a sieve twice...apple butter....done!

post #5 of 15

that's not a good way for apple butter, sorry

post #6 of 15

I've seen some slow cooker versions that look pretty easy compared to stove top versions.  Haven't ever made them though. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 15

im a chef in a top place in London, I use apple butter in my lobster dish, its clean, its fresh, and its very suttle, try my way and get back to me:)

post #8 of 15
Quote:
Originally Posted by phatch View Post
 

Apple butter is much like apple sauce. Apples cooked down to a paste with spices. Takes a long time. ...there. 


How long a time to cook, Phatch??????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 15

Varies with the recipe and the technique. 2-3 is pretty common on the stove top, but I'd worry about a scorch or burn. You need to scrape the bottom up frequently so it requires some attention. 10-12 in the slow cooker for the recipes I've seen.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 15
Yes...Of course...Can you help out us?
But it is not too difficult?
post #11 of 15

5 pounds apples, a mix of sweet and tart kinds is best, cut in chunks
2 cups apple cider
1 cup sugar
1/2 cup brown sugar
1/4 cup Applejack or Calvados (optional)

1/4 cup apple cider vinegar

Zest and juice of 1/2 large lemon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice


Simmer the apples with the 2 cups of apple cider for 20 minutes to soften. Run through a food mill on the fine grate to remove the skins, seeds, and cores. Or peel, seed core before cooking and then use a hand immersion blender after the simmering if you don't have a food mill. Food mill is easier and you arguably get more flavor extraction by including the skins during the initial cooking.

 

Combine all the remaining ingredients with your milled apple mixture in the slow cooker. Cover. Turn the slow cooker to low and cook until the mixture has turned brown and reduced, about 10 hours. Overnight works well. If you have the newer slow cookers that run at a higher temp. you'll have to experiment with timing. 


Check the consistency and color. Change to High on the slow cooker and reduce uncovered to your desired consistency, 1-3 hours. It's looser while hot so a good test is to spread a little on a chilled plate and see how it behaves.  The new higher temp slow cookers may need monitoring and stirring to ensure nothing sticks or scorches on the bottom. And they will reduce somewhat faster. 

 

Makes about 6 cups. Will keep about a month refrigerated. Freeze in 1 or 2 cup blobs in a zip locking baggie for longer storage. 

 

I don't have a home canned recipe. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 15
Quote:
Originally Posted by phatch View Post
 

5 pounds apples, a mix of sweet and tart kinds is best, cut in chunks
2 cups apple cider
1 cup sugar
1/2 cup brown sugar
1/4 cup Applejack or Calvados (optional)

1/4 cup apple cider vinegar

Zest and juice of 1/2 large lemon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice


Simmer the apples with the 2 cups of apple cider for 20 minutes to soften. Run through a food mill on the fine grate to remove the skins, seeds, and cores. Or peel, seed core before cooking and then use a hand immersion blender after the simmering if you don't have a food mill. Food mill is easier and you arguably get more flavor extraction by including the skins during the initial cooking.

 

Combine all the remaining ingredients with your milled apple mixture in the slow cooker. Cover. Turn the slow cooker to low and cook until the mixture has turned brown and reduced, about 10 hours. Overnight works well. If you have the newer slow cookers that run at a higher temp. you'll have to experiment with timing. 


Check the consistency and color. Change to High on the slow cooker and reduce uncovered to your desired consistency, 1-3 hours. It's looser while hot so a good test is to spread a little on a chilled plate and see how it behaves.  The new higher temp slow cookers may need monitoring and stirring to ensure nothing sticks or scorches on the bottom. And they will reduce somewhat faster. 

 

Makes about 6 cups. Will keep about a month refrigerated. Freeze in 1 or 2 cup blobs in a zip locking baggie for longer storage. 

 

I don't have a home canned recipe. 

 

Nice.

Complicated. But sounds amazing.

post #13 of 15

This is the recipe I use for apple butter:

 


4 lbs of good cooking apples
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
Grated rind and juice of 1 lemon

 

Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
 Ladle apple mixture into a chinois (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny.

 

I then put the apple butter into sterilized jars and can them using a water bath canner.
 

post #14 of 15

Simply reduce the apple sauce that you make and nothing against the good recipe posted above.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #15 of 15
apples nutmeg cinnamon butter brown sugar. I've only made it once before but it turned out great
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