Thread: Apple Butter

Thanks, I loves me some apple butter. Unfortunately the stuff you buy in the store probably contains high fructose corn syrup!

Excellent recipe! I'm going to try out some for Thanksgiving. One question though, is it better to make a bouquet garni with whole spices to remove them at the end, or use the ground like you suggest?

Thank You

I want to make homemade apple butter. Now i finally know how to do it. And the recipe also. thanks for the recipe. keep it up. apple will make the cholesterol level lower. :O

That's great! That's quite a very information post. Thanks for your share. And I accept: it is better to make a bouquet garni with whole spices to remove them at the end.

Thanks, I loves me some apple butter. Unfortunately the stuff you buy in the store probably contains high fructose corn syrup!

Hmmm, it seems very yummy as well as very healthy for our kids. Actually my son always take bread and better in breakfast. I will definitely try it at home. I would like to visit some an other posts for getting such healthy and worthy recipes.

Never tried doing this Apple Butter before, I would like to ask if, really there is no sugar to add on it?

Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. There is no dairy butter involved in the product; the term butter refers only to the thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with cinnamon, cloves and other spices, apple butter may be spread on buttered toast, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter has also been known to be mixed with vinegar while cooking to provide a small amount of tartness to the usually sweet apple butter.

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The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. There is no dairy butter involved in the product; the term butter refers only to the thick, soft consistency, and apple butter's use as a spread for breads.
British Food