Apple butter is a concentrated form of applesauce produced by slowly cooking apples with cider or water to a point where the sugar in the apples caramelizes, giving apple butter its dark brown color. The sugar concentration gives it a longer shelf life than traditional applesauce.
In Limburg (Belgium and the Netherlands) and Rhineland (Germany), apple butter dates back to the Middle Ages, when the first monasteries with large orchards appeared. The production of apple butter was an ideal way to conserve some of the production. It has also been a popular way of using apples in North America.
If in Europe, it does not contain dairy butter (the term butter referring to its texture close to butter and its use as a spread for breads), in Quebec, it is made from apples cooked in a mixture of butter and of maple syrup.
Less sweet than jam, smoother than compote, apple butter is a staple of North American breakfasts.
|Difficulty level : easy|
|Prep time : 15 min|
|Rest time : –|
|Cook time : 40 min|
|Total time : 55 min|
|Yield : 2 cups apple butter|
|4 apples (McIntosh or Cortland type)|
|2 fl oz maple syrup|
|4 tbsp sweet butter|
|1/2 tbsp lemon juice|
- Wash, rinse, peel and seed the apples then cut into cubes.
- Place the ingredients in a saucepan.
- Bring to a boil and cook over low heat for 35 to 40 minutes until the apples are cooked through.
- Using an immersion blender, reduce the preparation to a smooth and creamy purée.
- Laisser refroidir.
- Enjoy !
- Pour into jars with airtight lids and store in the refrigerator.