What do you do when you have a whole bushel of freshly picked organic apples? You make apple butter, of course. Slowly simmered in medicinal, healing spices, this sweet apple butter makes a great topping on organic sourdough, homemade pumpkin bread, or even eaten off a spoon.
When September rolls around, apple season is in full swing, making it the perfect time to hit up the organic apple tree farm or the farmer’s market for fresh, local, nutritious apples! Take advantage of the gut-healing health benefits and nature’s information by making this delicious, versatile, pro-metabolic apple butter.
Ingredients to make this sweet apple butter
Organic apples
Cane sugar or pure maple syrup
Ground Ceylon cinnamon
Cloves
Sea salt
Vanilla extract
How to make this sweet apple butter
Step 1: Core, then chop up your apples.
Step 2: Boil them with the sweetener and spices in a pot or slow cooker.
Step 3: Blend them up into a paste and serve! Store any leftover apple butter in the fridge or freezer.
If you tried this Sweet Apple Butter or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Sweet Apple Butter
Equipment
- Slow cooker or large pot
- Immersion blender or upright blender
Ingredients
- 2 1/2 kg organic apples, cored and chopped
- 1 cup organic cane sugar
- 3/4 cup organic maple syrup
- 1 tbsp organic ground Ceylon cinnamon
- 1/4 tsp sea salt Redmond salt is nice, too
- 1/8 tsp organic ground cloves
- 1 tsp vanilla extract
Instructions
- Core your apples, then chop them up. No peeling necessary!
- In the pot/slow cooker at room temperature, stir to combine the chopped apples evenly with the rest of the ingredients: cane sugar, maple syrup, cinnamon, sea salt, cloves and vanilla.
- Heat up the pot on the stove to a boil, then right down to a simmer for 3-4 hours, or until soft and mushy. If using a slow cooker, cook on low for 10 hours.
- Blend up your apple butter using a blender of your choice. Cool to room temp, then serve or transfer the apple butter to a glass storage container.
- Keep the apple butter in the fridge up to a week, or in the freezer for several months.
Notes
- Any type of natural, minimally refined cane sugar works here, whether it’s turbinado or demerara. *Ray Peat smiles from the grave*
- Throw in 1 tsp adaptogens of your choice along with the spices to supercharge this apple butter.
- I recommend any variety of apple you prefer or what’s in season. Just avoid Granny Smiths in this, as they’re too tart and firm for this recipe.
- No need to peel the apples! They’ll be blended nicely at the end after they’re softened by the boiling process.
- I ended up using 15 apples but you could use more or less, depending on what you’ve got. Add more or less sweeteners/spices accordingly.
