Prep time: 15 min
Cook time: 80 min
Total time: 125 min
Ingredients: 2 pounds apples (weighed whole before peeling, coring, and chopping into small pieces); 1 cup water; ½ cup light brown sugar; 3 tablespoons fresh lemon juice; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon salt

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https://www.askchefdennis.com/homemade-apple-butter/

Homemade Apple Butter | Ask Chef Dennis

My homemade apple butter turns fresh apples, brown sugar, and a few pantry spices into a smooth spread for biscuits, toast, and muffins. It’s made on the

Rezept

condiment

Zubereitungszeit ca. 125 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 80 Minuten

Zutaten:

2 pounds apples (weighed whole before peeling, coring, and chopping into small pieces)
1 cup water
½ cup light brown sugar
3 tablespoons fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt

Arbeitsschritte:

Instructions:
Combine the chopped apples and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low.
Cover and cook for about 20 minutes, stirring occasionally.
Remove the lid and stop cooking when the apples are soft and easily mashed with a spoon.
Remove the saucepan from the heat. For an immersion blender, leave the apples and cooking liquid in the saucepan, or transfer them to a deep, heat-safe blending container as shown. If using an upright blender, let the mixture cool as directed by the manufacturer and follow its instructions for hot liquids.
Puree the apples until smooth, or until you reach the desired consistency.
If you transferred the apples for blending, return the puree to the saucepan. Add the brown sugar, lemon juice, cinnamon, nutmeg, cloves, and salt.
Mix all ingredients together until fully incorporated and cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat to low.
Cook uncovered over low heat for 40-60 minutes, stirring frequently to prevent sticking. Cooking may take longer depending on the apples and pan width. Test a small spoonful on a cool plate: it should hold its shape without a watery ring around the edges. It will thicken further as it cools. Color will deepen, but judge doneness by consistency rather than color alone. Remove from the heat, cool promptly, and transfer to airtight containers. Refrigerate for up to 2 weeks or freeze for up to 3 months.