I’m a summer baby- I love the heat, the sunshine, the short shorts, and the summer produce, but here in Denver summer has been BRUTAL this year. Between the constant smoke from wildfires making it hard to breathe, hailstorms after 105 degree days, and a summer that has lasted pretty much until October (which is next week- crazy!) I’ve actually been looking forward to the autumn and the temperatures cooling down. And while normally I’m not a fan of the cooler weather, I do love the flavors that come with fall- like my Autumn Spice Apple Butter!
I have an apple tree in my backyard, well technically it is an apple tree in my neighbor’s backyard but I have never seen anyone, ever, in that backyard and no one has picked any apples and they just end up feeding my chickens. So I helped myself to the branches that are over the fence in my yard- yay heirloom apples (and less food waste) for me! With fresh apples and a few autumn spices that are sure to be in your kitchen spice rack I’ve made a vat (seriously, 6, 8 oz jars!) of apple butter for essentially free!
Autumn Spice Apple Butter Ingredients
3 Pounds Apples, Peeled and Cored
1 Cup Brown Sugar
1 Cup Apple Cider Vinegar
1 Cup Water
Juice of One Lemon
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1/2 Teaspoon Cloves
Autumn Spice Apple Butter Instructions
1 In a large, non-reactive sauce pan (I used my Le Creuset Dutch Oven) add your apples, apple cider vinegar, water, and lemon juice. Bring to a boil and then let simmer, stirring occasionally until apples are soft, about 30 minutes.
2 Pour entire contents of your apple filled sauce pan into a high speed blender (I use my Ninja) and blend until completely smooth.
3 Pour apple mixture (this is apple sauce at this point!) back into your pot and add sugar and spices. Stir in and bring to a simmer on low heat. Leave the lid off and let simmer, reducing for about 1 hour, stirring occasionally. You’ll know it is ready when you pass a spoon through and it leaves a line in its wake.
4 Transfer into airtight containers and use on toast, as a dip, or whatever your little heart desires!
This batch can be stored in the fridge for a couple weeks, but I processed by apple butter for 10 minutes using the water bath method to can mine so they will last for up to a year. However, while this recipe is based off, pH level wise, tested apple butter canning recipes I have used in the past, I never advocate for canning a recipe that is untested!
I hope you are enjoying the first few weeks of autumn! Let me know what your favorite fall flavors are over on my Instagram– I’ve been loving the autumnal vibes with October on the way!
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