Apple Butter

I’ve made actual butter from cream, but I’ve never made any other sort of butter—fruit, nut, or otherwise. Until now. Today’s activity was based mainly on the fact that I had too many apples and needed a way to use them up. Apple butter it is, then!

A little cursory research revealed that apple butter hails from continental Europe in the Middle Ages, most likely Belgium and Germany. Monasteries that had fruit orchards made jams and butters with the excess, just as we do today.

Not to be confused with applesauce, the term butter refers to its butter-like consistency rather than any dairy involved. Apple butter is also typically a darker, more caramelized color than applesauce, which tends to be a light, golden color. There is more moisture content in applesauce than in apple butter, which reduces the liquid through the cooking process.

Pears are another fruit that easily lends itself to the butter technique. It’s also done with apricots, cherries, and prunes. Really, it’s just boiling down the fruit to a softness that can be blended smooth. Once it’s cooled, it makes a lovely spread for a cheese platter or baguette.

Here’s the recipe:

2 lbs. apples (peeled, cored, and diced)

Juice of 1 lemon

1 tsp. apple cider vinegar

1/4 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. ground ginger

2 c. water

Add all ingredients to a large saucepan. Bring to a boil then reduce heat and let simmer, about 45 minutes to an hour. Let cool. Place in food processor and blend until smooth. Keep in jars or a container for 4-5 days.