Apple butter. A wonderful slow-cooked spread with a depth of apple flavor like nothing else. No, there’s no butter in apple butter, but the process of boiling down applesauce until the sugars in the fruit caramelize creates a smooth and creamy texture perfect for spreading on a hearty whole-grain piece of toast, or perhaps a fresh-baked croissant.
A peck or a pound
When my Aunt Jeanette and mom made apple butter, it was a big batch process, often using a peck of apples. A great way of using up the fruit if we kids picked more than we could actually eat or turn into pies. But you don’t need a peck of apples to make this, a few pounds is more than enough. It is a simple process, but you have to be patient and let time do its work. They would can their results to use all year, but this also freezes quite well.
What to do with all those apples
Recently, I realized I had an accumulation of apples left in the crisper of my refrigerator and some that I received in a gift basket. Being spring and not fall, they were starting to get a bit soft and I knew I had to do something with them. At first, I thought applesauce, but then I started thinking about mom’s apple butter and since I hadn’t made it in some time, I had a plan.
Start with applesauce
You start by making applesauce, any way you like to make it, and then you add some vinegar and sweetener and a few spices, and let the slow cook begin, stirring occasionally. This can easily be made in a slow cooker, on the stove top, or even in the oven.
Food mill to the rescue!
If you have a food mill, and I highly recommend you get one, the whole job is much easier. This old-fashioned device, still sold in most hardware stores, purées the apples to a beautiful texture and separates the peelings and most of the seeds from the pulp! It’s fast because it saves you all that peeling and coring time, and not a morsel is wasted that can be eaten. The mill also lends great texture to other purées without making them feel like baby food. However, if you don’t have a mill, peel and core the apples first, a nice job to do with a friend, or grandchild, and then put the apples in the food processor or force through a strainer.
A light touch here with the spices
Play around with the flavorings, but remember that as the butter condenses, the spices will be more pronounced, so start slow. I’ve used maple syrup here, but you can also use white or brown sugar. For best flavor, add your vanilla and rum after the cooking is finished. Mom didn’t add it to hers, but a little rum adds a lot of flavor here!
Now, will someone please pass the croissants?
Apple Rum Butter
Yield: 2 pints
- 3 lb. apples, any type, a variety is good
- ½ cup apple cider (not hard)
- ½ tsp. cinnamon
- ½ tsp. cardamom
- 2 tbsp. maple syrup
- 2 tbsp. cider vinegar
- 1 tsp. vanilla
- 1 tbsp. rum
Cut the apples in quarters and put them in a large pan, peel and core included. Add the apple cider. Place over medium-high heat and bring to a boil. Reduce the heat, cover, and simmer until the apples are soft. This will depend on the type and age of the apples.
Once the apples are very soft, put through a food mill. Remove any stray seeds that make their way through the little holes in the mill.
You now have applesauce. You could stop here, add a bit of spice and maple syrup, and enjoy. To make apple butter, the cooking continues. Rinse out the apple cooking pot and add the applesauce, spices, syrup, and vinegar.
Place over medium heat and bring to a boil. Cover and simmer for around four hours, stirring every now and then so it doesn’t scorch. If using a slow cooker, this is a good overnight job on low, or 12 hours or so. In the oven, let the butter bake at 250 degrees F. for around four to six hours as well, stirring now and then.
Once the butter is thick and caramelized in color, to make it really smooth, use a traditional or stick blender to remove any lumps. You can also press it through a mesh strainer, or leave it more textured if that’s what you like.
Add the vanilla and rum, and let cool. Place in jars and either freeze or store in the refrigerator for several weeks.
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Oh wow! Apple, rum, vanilla…it must be super delicious 😋 and what a great way to use the apples 😉
Thanks Ribana! It’s a very tasty way to keep the apples from spoiling.
Great idea. Although I would leave it the rum when I do make it.
It’s totally optional, Amanda, a strong flavor that I know some don’t care for.
Good to know that it doesn’t affect the butter if I leave it out.
Not at all, in fact, my mom never used it!
*out the rum
Delicious
Thanks! A little different.
Looks delicious, and I can almost smell the kitchen. I haven’t had home made apple butter since I was a kid. Oh, to be your neighbor. 🙂
Thanks Judy! It’s funny, the foods that go out of fashion.
I love the addition of rum to the apple butter. My mother in law used to make apple butter cookies. You have given me the impetus I need to get that recipe out.
It seems like there was always a jar of apple butter tucked in the refrigerator when I was a kid, although I know it was most likely there in the autumn. But you know how memories are!
Love the sound of the cookies Bernie!
This looks so good. I used to make butters, but to eat them you require bread, and I can’t eat much bread. Sad face.
Oh! That’s too bad!
I love bread, and have to be careful not to overindulge as well.
My mouth is watering!
Jenna
Thank you! It’s really good.
Even though I love all things apple, I’ve never made apple butter. Looks oh so good. Someday, maybe.
It has a unique flavor, with a bit of a tang!
Love the flavor combinations! Will be pinning this for apple season!
Thanks! Yes, apple season is even better!
Apple butter is a big wonderful at our home! Spread on croissants – an extra yum!
Thank you! It’s a lovely treat, especially if one happens on a croissant!
I could eat it with a spoon! Finishing with rum is brilliant. 🙂
Thanks Ronit! That last little bit of rum was the perfect note!
This sounds delicious as I have always loved apple butter and equally loved rum. However, now that I am moving to “tea-totalism” I didn’t know what to do with the dab of rum left in the 2-year old bottle.
NOW I know! Thanx‼️🤠
I LOVE apple butter. This apple-rum better sounds incredible! Thank you for sharing this recipe with us.
You’re very welcome! Sharing is what it’s all about!
Apple butter with a little kick.
Just a little!
That sounds and looks incredible!
Thank you! A little page from mom’s repertoire!
Dorothy, your apple butter and croissant looks delicious. I wish I could reach into the screen and take a bite. When my kids were small, I’d get bushels of apples in the fall for canning. You make me want to make some again.
And I do have a food mill. Isn’t that a crazy name for that contraption?
Yes, actually, it is a funny name! the original food processor!
I love apple butter! This sounds like a great recipe, with the rum added in, and I like that it has maple syrup, too! I’ve never had it on a croissant, so I’ll have to try that too! 🙂
Thanks Nancy! My mom used to spread apple butter on everything!
Great recipe. Will try.
It’s so good! Thank you!
I love apple butter but you stepped it up a notch with rum, I love that too!
They are so good together!
Yum, you should be selling this on eBay! I’m not kidding. I’d buy some! Okay, apple butter with rum. Brilliant. Hugs, C
Thanks! It’s pretty tasty!
This is right up my alley! Thank you for the recipe. I look forward to making and jarring apple butter!