Apple Butter - Easy Apple Pie Spread
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Date: 2019-07-25
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Comments and reviews: 10
rideswithscissors
I finally made another Food Wishes recipe, this one Sort of. Granny Smith apples? When I have an 90 year old apple tree in my yard producing a bumper crop? I don't think so. But these apples are very delicious, sweet but also a little tart, crisp and moist. No way to tell what kind they are. And I don't care, because they are free, minus all the work I have done pruning for 12 years, and they are mine But how do I get 5 pounds of apples? I don't have a scale for that. And because these apples aren't sprayed with anything I have to cut out all the bad parts in them, not just the cores. It would be nice if I knew quarts or cups. So I just filled the crock pot, and used a bit less of everything, and it seemed to come out fine, but no one else has tasted it yet. Now I am making a second batch. I cooked the apples down with the lid on and put them in the processor, and rubbed it through the sieve without the other ingredients. I got lots of peels out. Now I am going to add the other things and cook it down real good. I will edit this comment later.
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I finally made another Food Wishes recipe, this one Sort of. Granny Smith apples? When I have an 90 year old apple tree in my yard producing a bumper crop? I don't think so. But these apples are very delicious, sweet but also a little tart, crisp and moist. No way to tell what kind they are. And I don't care, because they are free, minus all the work I have done pruning for 12 years, and they are mine But how do I get 5 pounds of apples? I don't have a scale for that. And because these apples aren't sprayed with anything I have to cut out all the bad parts in them, not just the cores. It would be nice if I knew quarts or cups. So I just filled the crock pot, and used a bit less of everything, and it seemed to come out fine, but no one else has tasted it yet. Now I am making a second batch. I cooked the apples down with the lid on and put them in the processor, and rubbed it through the sieve without the other ingredients. I got lots of peels out. Now I am going to add the other things and cook it down real good. I will edit this comment later.
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TigressGraphics
You are scary sometimes, Chef John. My in-laws brought back from their weekend house about 10lbs of apples from their tree that are slightly tart and about the size of wallnuts, and I had already decided I would turn them into apple butter as there was little else they were good for besides keeping a hand full in a pocket to snack on I didn't even think about a slow cooker, you just made my day even easier
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You are scary sometimes, Chef John. My in-laws brought back from their weekend house about 10lbs of apples from their tree that are slightly tart and about the size of wallnuts, and I had already decided I would turn them into apple butter as there was little else they were good for besides keeping a hand full in a pocket to snack on I didn't even think about a slow cooker, you just made my day even easier
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akarpowicz
I've made apple butter with a lot of cider vinegar. Never made it before so followed the fanny farmer recipe exactly. It tasted so vinegary when it was done. I was worried, but put the jars in the fridge for two days and tasted again. The vinegar taste was completely gone, of course the spices had melded too. It was amazing. So if anyone thinks there is a vinegar taste when it's done, don't worry it goes away.
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I've made apple butter with a lot of cider vinegar. Never made it before so followed the fanny farmer recipe exactly. It tasted so vinegary when it was done. I was worried, but put the jars in the fridge for two days and tasted again. The vinegar taste was completely gone, of course the spices had melded too. It was amazing. So if anyone thinks there is a vinegar taste when it's done, don't worry it goes away.
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zzydny
First time I saw this video, I went directly to my kitchen to make a variation of this using what I had on hand: peaches. It was excellent. Today I have a surplus of persimmons--a homegrown gift from my neighbors--so I'm back to watch the video again before I use this method to experiment with creating Persimmon Butter. Thanks for the inspiration, Chef John
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First time I saw this video, I went directly to my kitchen to make a variation of this using what I had on hand: peaches. It was excellent. Today I have a surplus of persimmons--a homegrown gift from my neighbors--so I'm back to watch the video again before I use this method to experiment with creating Persimmon Butter. Thanks for the inspiration, Chef John
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Nonuf Yobusiness
Watch many of your videos. My family has been making apple butter for over 100 years and have a method that uses zero sugar. We always used apple cider boiled down to a thick syrup. Then make apple sauce and add that along with spices to the thickened apple cider. The cider is the secret to strong apple flavor and the necessary sweetness.
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Watch many of your videos. My family has been making apple butter for over 100 years and have a method that uses zero sugar. We always used apple cider boiled down to a thick syrup. Then make apple sauce and add that along with spices to the thickened apple cider. The cider is the secret to strong apple flavor and the necessary sweetness.
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mothman1967
Your serving technique is where you got it all WRONG Spreading that small amount is a terrible mistake, as homemade apple butter should be slathered on in such amounts that great care must be take to avoid it running off and down the shirt. You were using roughly 20% of the correct serving amount. Otherwise, great video - AS ALWAYS.
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Your serving technique is where you got it all WRONG Spreading that small amount is a terrible mistake, as homemade apple butter should be slathered on in such amounts that great care must be take to avoid it running off and down the shirt. You were using roughly 20% of the correct serving amount. Otherwise, great video - AS ALWAYS.
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A GE
What is the shelf life of this apple butter if it's kept refrigerated? I made my first batch, other than adding a bit too much allspice it was perfect. Nice and smooth and thick really looks professional, and it taste fabulous. It's really difficult to find this in the grocery stores thanks again for the recipe
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What is the shelf life of this apple butter if it's kept refrigerated? I made my first batch, other than adding a bit too much allspice it was perfect. Nice and smooth and thick really looks professional, and it taste fabulous. It's really difficult to find this in the grocery stores thanks again for the recipe
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Ogawa Burukku
The apple butter they sell in Japan is just apples in butter and so, so gross. No slow cooking, etc. I think apple butter in the US is more common in the south and middle States, since it was a normal thing to see at breakfast places and stores in Oklahoma as a kid. Glad I have a recipe for it now
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The apple butter they sell in Japan is just apples in butter and so, so gross. No slow cooking, etc. I think apple butter in the US is more common in the south and middle States, since it was a normal thing to see at breakfast places and stores in Oklahoma as a kid. Glad I have a recipe for it now
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Slash G&R
I used to make this, but with delicious apples and red hots. It was a pain to make and required a food mill. Now Im old and dont have the desire to go to all that work. I found apple butter at the store recently and it was god awful. Im going to try this because I adore apple butter. Thanks Chef John
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I used to make this, but with delicious apples and red hots. It was a pain to make and required a food mill. Now Im old and dont have the desire to go to all that work. I found apple butter at the store recently and it was god awful. Im going to try this because I adore apple butter. Thanks Chef John
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nellyparidise
I've never had this before and decided to make it today. I noticed after when I mashed it, it tasted like ketchup I added more cinnamon nutmeg and even through in some pumpkin spice to make it taste not so like ketchup. But is that how it's supposed to taste? What should I have done to fix it?
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I've never had this before and decided to make it today. I noticed after when I mashed it, it tasted like ketchup I added more cinnamon nutmeg and even through in some pumpkin spice to make it taste not so like ketchup. But is that how it's supposed to taste? What should I have done to fix it?
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