This recipe was actually supposed to be using apple juicer pulp, but as I am away from home I do not have access to my juicer. However – you can easily replace 1/3-1/2 of the apples with juicer pulp. As the apples get blended anyway, it will not make a difference to the consistency, so it’s a great way of bulking up the recipe for cheaps.
Print
Maple and Apple Butter
- Total Time: 2 hours 15 minutes
- Yield: 4 1x
Description
Apple butter is a little known condiment outside of USA, but once you get to know it, it’s a relationship you will cherish forever.
Ingredients
- 6-7 apples
- 100 ml maple syrup
- 1 vanilla pod
- 2 tsp of cinnamon
- 1 tsp of all spice
- 1/2 tsp of cloves
- 1 whole star anise
- Juice of 1 orange
Instructions
- Core and roughly chop the apples. Leave the skin on – the pectin helps set the butter, and you won’t notice it when it’s blended.
- Add the chopped apples to a saucepan and add maple syrup, spices and orange juice. Split the vanilla pod and scrape out the beans, and add those, along with the empty pod, to the pan.
- Simmer the mixture for approximately 2 hours; 1 with the lid on, and 1 one without. 4
- Fish out the vanilla pod and the star anise.
- Blend the mixture till smooth – taste to see if it needs more sweetening, as this depends on the apples.
- Pour into a jar and leave to set in the fridge. The apple butter will keep for about a week.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
If You Liked This Recipe, You’ll Love These
- Brown Butter Potato Cake with Balsamic Glaze
- Apple and Bacon Stuffing
- Celery Root and Apple Slaw
- Cider and Maple Roasted Squash
Frequently Asked Questions
Why does the recipe leave the apple skins on?
The skins contain pectin, which helps the butter set to a spreadable consistency. Because the mixture is blended smooth at the end, you won’t notice the skins in the finished product.
Why does the recipe simmer for 1 hour with the lid on and then 1 hour without?
The covered hour softens the apples and builds flavor with steam; the uncovered hour allows moisture to evaporate and the mixture to thicken into a proper butter consistency. The total cook time is approximately 2 hours. 
Can I use apple juicer pulp in this recipe?
Yes — the article notes the recipe was originally intended to use juicer pulp, and suggests replacing 1/3 to 1/2 of the apples with pulp. Since the whole batch is blended anyway, it won’t affect the final consistency and is a good way to use up pulp.
How long does this apple butter keep?
The recipe says to pour it into a jar and refrigerate to set. It will keep for about a week in the fridge.
