Baked Apple Butter
Baked Apple Butter is an intensely thick and richly spiced apple sauce that is the ultimate Autumn preserve.
Servings: 60 servings
Calories: 43kcal
Ingredients
- 2.5 kg apples
- 500 ml apple cider
- 175 g dark brown soft sugar
- 125 g honey
- 75 ml brandy
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ 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.
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