Apple Butter
This is so delicious and so easy to make if you have a cooking blender. It is thicker and has a more intense flavour than applesauce due to the longer cooking time. It goes well with cheeses so it can be served on charcuterie boards. Of course, it's amazing on toast or over ice cream. How about giving a jar as a hostess gift?
Equipment
- 1 Pampered Chef Deluxe Cooking Blender
- 1 Apple Wedger or Corer
Ingredients
- 5 Honey Crisp Apples (Or 6-8 Gala or Fuji Apples)
- 1/4 cup water
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves or allspice (I didn't have either)
- 1 tsp vanilla
Instructions
- Wash and core the apples and slice into wedges or use the apple wedger if you have it. I got approximately 8 cups. No need to peel the skin off if using the cooking blender.
- Stage 1: Place the apples into the blender with 1/4 cup water. It may not all fit. Make sure there's room for the apples to be blended. Put the lid on. Turn the dial to the JAM setting, then press the START button. I actually paused it after a few minutes to add more apples slices.
- Stage 2: After the apples are pulverized, the blender will heat up. Be careful. It will be hot. When it reaches 210 degrees, (approximately 30 minutes), it will indicate for you to ADD. You will add in the spices and vanilla. Press START button again and it will blend and heat up to 215 degrees (approximately 40 minutes).
- I usually run my jars through the dishwasher to sterilize them. After I pour the apple mixture into the jars, I cap them. Don't screw the lids on too tight. Place them on a metal rack and lower into a pot of boiling water for 10 minutes. Carefully remove the jars with canning tongs and place them on a towel. You should hear a "pop" sound from each of the jars to indicate the lids have sealed properly. If the lid didn't pop or if the lid springs up when you press on it, then it is unsealed, You should boil it again right away or place it in the refrigerator after it's cooled to be used within two weeks .
- Don't forget to label and date the jars. Store in a cool dry place away from sunlight. Shelf life can be one year but it won't last that long.
Contacts us
We are making a Neopolitan pizza because Elvira was born in Naples, Italy, where it’s believe to be where modern-day pizza originated. If you’ve ever been to Italy, the pizza there is so different from what we’re used to in North America with all our bazillion toppings. Elvira says pizza from Italy are simpler but have great flavours!
