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.
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Baked Apple Butter

Baked Apple Butter is an intensely thick and richly spiced apple sauce that is the ultimate Autumn preserve.
Prep Time20 mins
Cook Time20 mins
Chill2 hrs
Total Time2 hrs 40 mins
Course: Condiment
Cuisine: British
Servings: 64 servings
Calories: 43kcal
Author: Georgina Hartley

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

Instructions

  • 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.
  • Leave to cool slightly before you blend. At this point I usually leave it overnight before I blend.
  • 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.
  • Blend the thickened apple butter again to smooth out the final result then decant into sterilised jars.
  • 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.

Notes

  • For more information on canning and water baths see here.
  • *If you have a food mill then follow the following method in place of Step 1: Halve the apples, core and peel intact an place them in a saucepan with a splash of water and simmer until the apples have softened. Remove the apples and pass through a food mill. Place the apple puree back into the saucepan with the rest of the ingredients and bring to a boil. Turn off the heat.
Yield 8 200g jars

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1.9mg | Calcium: 6mg | Iron: 0.1mg