This apple butter is rich, creamy and deeply spiced. With molasses and brown sugar to bring it depth and sweeten it, the spices compliment the natural complexity of the apples.
Sautéing the apples in a creamy mild olive oil also allows them to caramelize a bit and deepens their natural flavour right from the beginning. Using Koroneiki or Hojiblanca for this recipe is my favourite as the natural notes of apple found in the olive oil, augments the flavour and the olive oil keeps the apple butter smooth and creamy in texture.
Spiced Apple Butter
- 6 large apples peeled and chopped
- 1/4 cup olive oil extra virgin
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup apple juice
- In a large sauce pan over medium heat, add apples and olive oil. Sauté until the apples are slightly seared on the outside and starting to brown.
- Mix in sugar, molasses and stir to combine. Then sprinkle in spices and add the apple juice. Bring to a gentle boil for 1 minute, reduce heat and simmer covered over low heat for 3-4 hours, stirring every 20 minutes to ensure the bottom isn’t sticking. The apple butter is ready when it is thick and a spreadable consistency, with almost no liquid remaining.
- Transfer hot apple butter to a clean mason jars and put lids on tightly. Allow to cool to room temperature before placing in the fridge. If the jars seal naturally from the heat, they will be good for up to three months on the shelf. After opening, or if the jars did not seal, keep in the fridge for up to 2 months.