Indiana Apple Butter
Slow-cooked, deeply spiced apple butter made from Indiana orchard apples, cooked down over hours until thick and mahogany-colored.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 60 kcal
Equipment
- •Large heavy-bottomed pot
- •Immersion blender or food mill
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 15
- protein
- 0
- calories
- 60
Instructions
- 1
Put the apples and cider into a large heavy pot.
- 2
Cover the pot and cook over medium heat for about 30 minutes. Stir now and then until the apples are very soft.
- 3
Blend the apples until smooth using a hand-held stick blender or a food mill.
- 4
Pour the blended apples back into the pot. Stir in the sugars and spices.
- 5
Cook uncovered over low heat for 3-4 hours, stirring often. Cook until it looks thick and dark.
- 6
Stir constantly near the end of cooking so the thick apple butter does not burn.
- 7
Spoon the hot apple butter into clean, sterilized jars.
- 8
Process the jars in a boiling water canner, or let them cool and place them in the refrigerator.
Chef's tips
Cook low and slow, stirring often near the end so the apple butter does not burn as it thickens.
Storage
Refrigerate up to 3 weeks, or process in sterilized jars in a water bath canner for shelf-stable storage.
Reheating
Serve at room temperature or chilled; not reheated.
Common mistakes to avoid
- •Using high heat, which burns the sugars on the bottom of the pot.
- •Stopping the cooking too early, which leaves the apple butter too runny to spread.
Serving suggestions
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