Shenandoah Valley Apple Butter
Slow-cooked spiced apple butter from the Shenandoah Valley's historic orchards, traditionally made in copper kettles at fall boils.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 60 kcal
Equipment
- •Large heavy pot
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 15
- protein
- 0
- calories
- 60
Instructions
- 1
Simmer the apples in cider in a large pot on the stovetop. Cook until very soft, about 45 minutes.
- 2
Pass the cooked apples through a food mill to strain out skins and seeds.
- 3
Pour the apple puree back into the pot. Stir in the sugar and spices.
- 4
Cook over low heat for 3–4 hours, stirring often. Cook until it turns thick and dark.
- 5
Place a spoonful on a plate to test it. It should hold its shape without leaking any liquid.
- 6
Ladle the hot apple butter carefully into clean, sterilized jars.
- 7
Process in a boiling water bath for 10 minutes for shelf storage, or cool and refrigerate.
Chef's tips
Stir often as the butter thickens so it does not burn on the bottom of the pot. Using both tart and sweet apples creates the best balanced flavor.
Storage
Process in a water bath for shelf storage up to a year, or refrigerate up to 3 weeks.
Reheating
No reheating necessary; serve at room temperature.
Common mistakes to avoid
- •Not stirring often enough, which can cause the butter to scorch on the bottom.
- •Using only sweet apples, which leaves the butter with a flat, plain flavor.
Serving suggestions
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