Ever had apple butter before? If not, you’re missing out on one of the great classic spreads that’s best made with fresh-picked apples around harvest time…
How do I describe it? Think of concentrated apples with a cinnamon flavor that’s thick enough to spread like whipped butter. That’s apple butter! And by the way, there’s no butter in it! Apples, some coconut sugar, cinnamon, allspice, and that’s it.
I decided to make apple butter because I was looking for a paleo-friendly topping with no refined sugars for waffles, paleo ice cream, or maybe a savory paleo biscuit? Yumm…
I’ve made this recipe pretty simple for you. In some eastern states, making apple butter is a big community event that takes days to prep and cook in huge copper kettles over wood fires.
This one’s a lot easier, but it does take a little time to get it all cooked down. So while mine was simmering on the stove, I researched recipes, did some laundry, and vacuumed the floor. Us girls are such great multi-taskers!
You might want to save this recipe for a lazy Sunday. If you still have those. I don’t have many, but it worked perfectly for me today.
I got a bag of Fuji apples on sale for mine…but you can choose tart apples, sweet apples, or whatever combination of the two you’d like.
This apple butter recipe is for making it the old-fashioned way, with unpeeled apples so you get the most intense flavors and pectin in your apple butter.
With that in mind, you’ll need to separate the skins from the apples after they’ve cooked a bit. I used a food mill I got for about $29. It worked great and I plan on using it again for other recipes. But you don’t need a food mill – just press the cooked apples through a sieve or strainer and that should do the job.
I had a couple of spoonfuls again today right out of the jar. Oh my, yummy goodness.
There are so many ways you could use this creamy fall delight. In fact, I came up with one just today…
…Tune in tomorrow for the recipe!