Greetings, September! Spiced apple butter is one of the first recipes I prepare at this time of year, and it’s still one of my favorites. Apple butter is a rich compote scented with autumnal spices like cinnamon, vanilla, nutmeg, and cloves, for those unfamiliar with the word.
°1.8 kg apples, peeled, seeded, and cut into chunks (I made half Gala and half Granny Smith)
°300 grams of raw apple juice
°40 gm organic vinegar
°150g maple syrup (or, failing that, brown syrup)
°1 teaspoon ground cinnamon
°1 cinnamon stick
°1 vanilla bean or 1 teaspoon natural vanilla extract
°pinch of salt
Pour apple cider vinegar and apple cider vinegar into a medium pot. Bring the apples to a boil, then add the spices and maple syrup.
Apples should be washed and peeled. Cut it up into little pieces. Place the apples in a pot and simmer, covered, over low heat, stirring occasionally.
Turn off the heat and remove the whole spices (vanilla, cinnamon stick, cloves) once the apples are well heated and there is no liquid left at the bottom of the pan (it takes more or less time depending on the size of the apple pieces and your fire, but it took an hour and a half in my house). to de-stress
Blend the apples until they become a creamy apple butter in the bowl of a blender.
Fill a sterilized jar halfway with apple butter and store in the refrigerator or freeze for later use.