Uploaded September 2022 | Updated September 2026, 18 hours ago
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Apple butter is an old treat, a preservation method which is less talked about these days. Long cooking times can be a deterrent, but use of a slow-cooker and/or a sous vide machine can help with that. We did the first step of the cooking process sous vide, and then finished the apple butter in a wide, flat pan to reduce it and let it caramelize over an hour or two. A similar effect may be achieved by using a more traditional slow cooker such as a crock pot.
Start with big chunks of unpeeled apples, and whole spices to suit your tastes. A small amount of sugar and a pinch of salt help to draw out moisture and get the osmotic loops going which extract the flavors we want. These things all go either into a slow-cooker overnight (with the lid on, maybe a bit extra water if you know it tends to dry out) or into a vacuum bag and into a water bath if you’re cooking sous vide. In truth, to cook the apples only need 1 hr at 175F, but we ran them at 150F overnight before turning them up to 175, and we got very aromatic and delicious apples. I haven’t tried a speed run.
Once the apple chunks have cooked and are soft, press them through a conical sieve using a ladle, or through a food mill or tamis. This will separate out all the skins, seeds, stems, aromatic elements, etc. If you cooked the apples sous vide, be sure to keep all the liquid. The apple material, now free of foreign objects, is simmered until it reaches the desired consistency, and is seasoned with apple cider vinegar, lemon juice, other such things to taste.
Makes roughly 5 cups of apple butter.
Equipment:
• slow-cooker or sous vide setup recommended
• food mill or similar arrangement for separating pulp from solids
• frozen saucer for testing consistency
Ingredients:
6 ea granny smith apples or similar tart cooking apple
1/2 cup sugar
1/4 tsp salt
3-6 fragments cinnamon stick
2-4 pods star anise pods
2-4 ea whole cloves
1 tsp allspice berries
1 Tbsp candied ginger minced; optional
to taste: apple cider vinegar
lemon juice
Procedure:
1. Wash the apples to make sure their outer surfaces are free of dirt or other contaminants.
2. Chop the apples up into large chunks. Don’t bother to remove skin or cores.
3. Combine apples, aromatics, sugar and salt, and optionally some lemon juice.
4. Slow cook the apple chunks until they are softened. This may be done in as little as one hour.
5. Press the apple pulp through a sieve or food mill, keeping all the liquid with the pulp.
6. Place into a wide, flat saucepan or skillet and simmer carefully until the mixture caramelizes and achieves the desired consistency. Gelling may be tested with a saucer from the freezer.
7. Once finished, transfer the apple butter to canning jars or to storage containers and allow to cool, then store appropriately (refrigerate open product, or keep in the freezer for 3-6 months).
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Apple butter is an old treat, a preservation method which is less talked about these days. Long cooking times can be a deterrent, but use of a slow-cooker and/or a sous vide machine can help with that. We did the first step of the cooking process sous vide, and then finished the apple butter in a wide, flat pan to reduce it and let it caramelize over an hour or two. A similar effect may be achieved by using a more traditional slow cooker such as a crock pot.
Start with big chunks of unpeeled apples, and whole spices to suit your tastes. A small amount of sugar and a pinch of salt help to draw out moisture and get the osmotic loops going which extract the flavors we want. These things all go either into a slow-cooker overnight (with the lid on, maybe a bit extra water if you know it tends to dry out) or into a vacuum bag and into a water bath if you’re cooking sous vide. In truth, to cook the apples only need 1 hr at 175F, but we ran them at 150F overnight before turning them up to 175, and we got very aromatic and delicious apples. I haven’t tried a speed run.
Once the apple chunks have cooked and are soft, press them through a conical sieve using a ladle, or through a food mill or tamis. This will separate out all the skins, seeds, stems, aromatic elements, etc. If you cooked the apples sous vide, be sure to keep all the liquid. The apple material, now free of foreign objects, is simmered until it reaches the desired consistency, and is seasoned with apple cider vinegar, lemon juice, other such things to taste.
Makes roughly 5 cups of apple butter.
Equipment:
• slow-cooker or sous vide setup recommended
• food mill or similar arrangement for separating pulp from solids
• frozen saucer for testing consistency
Ingredients:
6 ea granny smith apples or similar tart cooking apple
1/2 cup sugar
1/4 tsp salt
3-6 fragments cinnamon stick
2-4 pods star anise pods
2-4 ea whole cloves
1 tsp allspice berries
1 Tbsp candied ginger minced; optional
to taste: apple cider vinegar
lemon juice
Procedure:
1. Wash the apples to make sure their outer surfaces are free of dirt or other contaminants.
2. Chop the apples up into large chunks. Don’t bother to remove skin or cores.
3. Combine apples, aromatics, sugar and salt, and optionally some lemon juice.
4. Slow cook the apple chunks until they are softened. This may be done in as little as one hour.
5. Press the apple pulp through a sieve or food mill, keeping all the liquid with the pulp.
6. Place into a wide, flat saucepan or skillet and simmer carefully until the mixture caramelizes and achieves the desired consistency. Gelling may be tested with a saucer from the freezer.
7. Once finished, transfer the apple butter to canning jars or to storage containers and allow to cool, then store appropriately (refrigerate open product, or keep in the freezer for 3-6 months).
Music: bensound.com/royalty-free-music
