Cinnamon Apple Butter

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The warm embrace of this Cinnamon Apple Butter is reminiscent of autumn’s comforting touch. Spread it on toast, stir into oatmeal, or use as a filling for pastries.

Autumn is the season that whispers tales of golden leaves, crisp air, and the unmistakable aroma of baked goods wafting through homes. As the landscape dons its amber hues, orchards brim with nature’s sweet offerings, and among these, the apple stands tall. Celebrated for its versatility, the apple has long been the darling of desserts, savories, and beverages.

Whether it’s a warm apple pie, a tangy apple salad, or a steaming mug of apple cider, this fruit effortlessly transforms into a myriad of delectable delights. One such heartwarming creation is the Cinnamon Apple Butter.

Apple Butter

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Ingredients

• 5 lbs of fresh apples (preferably a mix of Honeycrisp, Gala, and Granny Smith)
• 2 cups granulated sugar
• 1 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp pure vanilla extract

Instructions

1. Preparation: Begin by peeling, coring, and chopping your apples into small chunks.
2. Combining: In a large pot, combine the apple chunks, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Stir this mix until the apples are well-coated.
3. Simmering: Place the pot on the stove and set it to a low heat. Allow the apple mixture to simmer gently. Cover and let it cook for about 1-2 hours. Ensure you stir occasionally to prevent the apples from sticking to the pot.
4. Blending: Once the apples are completely softened, remove the pot from heat. Using an immersion blender, blend the apples until you achieve a smooth consistency. If you don’t have an immersion blender, you can transfer the mixture to a standard blender in batches.
5. Final Touch: Stir in the vanilla extract. This will enhance the flavors and give your apple butter a delightful depth.
6. Storing: Allow the apple butter to cool completely. Once cooled, transfer it to sterilized glass jars, seal them tight, and store in the refrigerator.

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