Stovetop Apple Butter

Because it's still summer, apples aren't really in season yet. However, I was able to get my hands on over 2 pounds of crabapples. Although they're sour and not too tasty raw, crabapples taste wonderful after they've been cooked and sweetened with some brown sugar. 

This recipe is super easy and simple. All it requires is a pot, and possibly a blender (if you don't have a blender, you can just mash the apples by hand). It's also super flexible! Feel free to add warm spices like nutmeg, cinnamon, and cloves. I only added cinnamon, because that was all I had on hand, but spices would taste amazing in this recipe. 

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Stovetop Apple Butter

Ingredients:

1 kg (2.2 lbs) chopped apples/crabapples

900mL (30 fl oz) water

1 tsp cinnamon (or to taste)

100g brown sugar

Directions: 

1. Prepare the apples before weighing, by peeling and coring them. Place the chopped apples into a large pot, and add water. Cover the pot with a lid, and bring to a boil on medium-high. Reduce the heat to a simmer, and cook for another 45 minutes or until the apples are soft, and almost disintegrating. 

2. Drain the apples. Make sure to keep the water, which has now become apple cider! Pour the apples into a blender, and blend to the desired consistency. At this point, the apples have become applesauce. Feel free to keep some of the apples at this stage. 

3. Return the apple puree back to the pot. Add in sugar and cinnamon, and stir to dissolve. Bring to a boil while stirring frequently, and continue to boil for 20-60 minutes or until the butter is very thick. 

4. Pour the finished apple butter into a jar immediately, and tighten the lid. Allow to cool before enjoying. The butter will keep for a few months.