Apple Maple Butter
October 2, 2009 | Print | E-mail | Filed under apple, canning, maple, slow-cooker
I mentioned in my turnover post that I’d be posting soon about the maple applesauce I used to fill some of them (as well as my vols-au-vents), so here it is! Michelle at Big Black Dogs was twittering about her apple maple butter recipe last week, and it sounded so amazingly good that I just knew I had to try it. She posted the recipe before the weekend hit, so I was able to borrow a food mill from one of my friends and start making it Friday night. I used the food mill to make the apple butter, but I didn’t want to waste the delicious leftovers, so I just called it “chunky applesauce” and went with it. Here’s my version of the recipe, adapted from Michelle’s recipe.
- 20 cups chopped apples
- 3 cups granulated sugar
- 1 cup brown sugar
- 2 cups pure maple syrup
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp cardamom
Peel and core the apples, and cut them into chunks. I used this nifty apple peeler that my mother-in-law got me for Christmas one year. (This isn’t a must-have, but it sure makes the job move along more quickly!)
In your crockpot (at least 5.5 quarts), combine all of the ingredients with the apple chunks. Cook on high for 4 hours.
If you’re not ready to make the apple butter at this point, you can turn your crockpot to warm and just let the apples sit overnight and get nice and mushy.
Grind up the apples in your food processor.
Now, run the mixture through your food mill. You should end up with a smooth and slightly thickened butter.
This is the “chunky applesauce” remaining in the food mill that I just couldn’t let go to waste. Perfect for filling pastries!
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the butter to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 8 eight-ounce jars.
October 2nd, 2009 at 10:51 am
So glad this worked out for you!!!!!
It looks so yummy and I like your additions to the recipe too!
October 2nd, 2009 at 12:45 pm
Looks so yummy!! My sister wld love this!
October 2nd, 2009 at 8:09 pm
I LOVE apple butter and love that you put maple in this!!! i cant wait to make!
October 2nd, 2009 at 9:53 pm
Yum! I think I might have to make a stop at the orchard this weekend for some apples so I can give this a try.
October 2nd, 2009 at 10:33 pm
I found your blog through Tasty Kitchen and am so glad that I did! This apple maple butter looks absolutely amazing. My dad would go crazy for it and he is coming to visit next week so I’ll have to whip some up. Thanks for the recipe.
October 5th, 2009 at 12:49 am
Wow! Looks amazing! I bet it taste as good! Would this work with strawberries?
October 5th, 2009 at 8:48 am
Faithy – You know, I am really not sure! I bet if you cook down the strawberries to almost jam-like quality so that they become thickened like the apples, you might be able to do it. If you try it, let me know how it turns out!
October 6th, 2009 at 8:42 pm
That apple butter looks so good! The maple would make it even better!
October 12th, 2009 at 1:08 am
Mmm, I love the addition of maple. It looks fantastic!
October 22nd, 2009 at 1:50 pm
I have got to try this! I’ve been craving apple butter (from CrackerBarrel) for a long time. I found a recipe for pumpkin butter the other day, so I may have t dual butter making day soon. Oh, yum!
September 27th, 2010 at 12:19 pm
I have never canned anything but this fall is going to be a 1st for me and i am going to start with this recipe! ahhh i love it! thank you!
October 5th, 2010 at 4:17 pm
This recipe looks YUMMY! I’ve never had apple butter before. Any suggestions as to what to do with it? BTW, lovin your site. Can’t wait to try some of your recipes. Thanks
October 5th, 2010 at 4:21 pm
Lisa – My favorite thing to do with it is simply to spread it on some warm, toasted bread! There are many ways to use it though – here are a few:
-Slather on biscuits or muffins
-Use as a spread on meats such as lamb or pork
-Add to your morning oatmeal
-Use between cake layers or in jam cookies
Happy canning!
October 11th, 2010 at 12:16 pm
Just made this recipe. It came out like applesauce. Is that right? I had a lot of juice in my crockpot, which I didn’t use all of it because I thought it would be too runny, in hindsight, maybe I should have. The consistency may not be right but either way it made some darn good applesauce! I also used the leftover chunky stuff for some turnovers and they came out awesome. Thanks Tracy. I may try it again…next Fall
October 27th, 2010 at 5:20 pm
Agreed, the maple sounds awesome!
October 31st, 2010 at 9:12 am
I have a question
When you place your full jars in the cooker are you canning them under pressure or just hot packing them.
Thanks. Please email reply
October 31st, 2010 at 9:46 am
Lisa – The finished product should be smoother than applesauce, but still quite thick. I use the fine disc (there are also medium and coarse texture ones) on my food mill to try and get it as smooth as possible.
Rick – I water bath can the jars. Hope that helps!
September 22nd, 2011 at 11:49 am
This looks amazing. I don’t have a food mill- is there another substitute? Otherwise, I could leave it as applesauce and be a very happy camper.
September 25th, 2011 at 3:18 pm
Krista – I would suggest using a blender or food processor, and then straining the applesauce through a mesh sieve. It can also certainly be left as applesauce. Hope that helps!
October 13th, 2011 at 8:31 pm
I am going to make this and ask my husband for assistance since he likes to operate the food processor! This will make a great gift for some of my co-workers!