Baked Apple Butter

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

I have mentioned before but Billy Buddy isn’t always impressed when we hijack his morning walk for a spot of foraging, but this time Cole was also not so impressed. Our method of plucking the apples from the top of the tree is to vigorously shake the branches leading to golf ball sized apples showering on our heads. It was my job to pull Billy and Cole out of the way as these mini meteors rained down from the sky. Very frustrating for a 15 month old who does not like being told no he can’t have that, no he can’t go there and yes by doing it his own way he will put his little life in danger again, for the tenth time that morning.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

However, for twenty minutes work at 6.30am with the ground crunchy from the first frost we were inundated with 2.5kg of the most delicious red eating apples, and thanks to the crab apple tree next door, a few of those little princes to add a little bit of tartness to the recipe I had planned.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

Baked Apple Butter is the perfect choice for a glut of apples. It is best working with a large amount of the fruit as thanks to the slow baking the sauce is reduced quite a bit so you want to make sure all your efforts yield a good amount.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

I sell my Baked Apple Butter at my market stall and it’s not a very ubiquitous preserve in the UK so I am always asked lots of questions about it. It is an ideal preserve if you are not sure whether to get a jam or a chutney as it does a little of both jobs and can be eaten with both sweet and savoury.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

However, my favourite uses for Baked Apple Butter are:

  • On hot buttered crumpets
  • As the filling in a Victoria Sandwich
  • Swirled into yoghurt, porridge, rice pudding
  • Served with roast pork and crackling
  • Spread generously within a cheese toastie
  • Eaten direct from the jar on your fingertip

But Baked Apple Butter is also a wonderful baking ingredient. It’s what I use in these Toffee Apple Cupcakes but you can also use it instead of the pear butter in this Spiced Pear Butter and Hazelnut Praline Cake for an apple version.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

And gosh if you were to beat 250g unsalted butter with 250g icing sugar for 5 minutes then add 150g Baked Apple Butter then you have the world’s most divine buttercream for your vanilla cupcakes.

It’s definitely an ingredient worth experimenting with but if you really can’t be bothered then as I said, a fingertip and the jar is really all you need.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.

Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.
Print Recipe
Baked Apple Butter
Baked Apple Butter is an intensely thick and richly spiced apple sauce that is the ultimate Autumn preserve.
Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.
Servings
about 8x 200g jars
Ingredients
  • 2.5 kg apples
  • 500 ml apple cider
  • 175 g dark brown soft sugar
  • 125 g honey
  • 75 ml brandy
  • teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt
Servings
about 8x 200g jars
Ingredients
  • 2.5 kg apples
  • 500 ml apple cider
  • 175 g dark brown soft sugar
  • 125 g honey
  • 75 ml brandy
  • teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt
Baked Apple Butter is the perfect hybrid between a jam and a chutney. The apples are stewed in cider, brandy, honey and spices then smoothed and baked slowly in a low oven for the most intensely thick and rich apple sauce that is the ultimate Autumn preserve.
Instructions
  1. Peel, core and dice the apples then place the diced apples in a saucepan with the rest of the ingredients and bring to a low boil. Reduce the heat to a simmer and cook until the apples have softened.
  2. Leave to cool slightly before you blend. At this point I usually leave it overnight before I blend.
  3. Place the blended apple puree into roasting dishes, so the puree is about 2 inches thick and bake in a 150°C oven for two hours until extremely thick. Stir every 30 minutes.
  4. Blend the thickened apple butter again to smooth out the final result then decant into sterilised jars.
  5. You can either keep the apple butter in the fridge for a couple of weeks or you might like to increase the life of the Baked Apple Butter by processing the jars in a water bath which means they can be kept for at least 6 months somewhere dark and cool.
Recipe Notes
  • For more information on canning and water baths see here.
  • If you have a food mill then follow this method in place of Step 1: Place the apples in a saucepan with a splash of water and simmer until the apples have softened. Remove and pass through a food mill. Place the apple puree back in the saucepan with the rest of the ingredients and bring to a boil. Turn off the heat.

Comments

  1. Apple butter is such an underrated fall treat, and I love that you’re a fellow fan! This looks so darn amazing… can’t wait to spread this on a warm biscuit or pancake!

    • I know Karly, it’s really signals the beginning of the run up to the holiday season for me and every year I’m so excited to make it.

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