Description
Homemade apple butter with less sugar.
Perfect for toast or as a sweet treat.
Ingredients
Units
- 4 lbs (2 kg) Apples
- 1 cups (240 ml) Apple Cider
- 0.5 cups (120 ml) Sucralose/Splenda
- 1 Tbl (15 ml) Ground Cinnamon
- 0.5 tsp (3 ml) Ground Allspice
- 0.25 tsp (2 ml) Ground Cloves
Instructions
- Wash apples well and remove stems. Cut apples into quarters or eighths and remove cores.
- Combine unpeeled apples and cider in an 8-quart (about 7 ½ litre) saucepan. Cook slowly over low heat, stirring occasionally to prevent sticking, until apples are very soft (falling apart).
- Position a food mill or strainer securely over a large bowl. Press cooked apples with cider through the food mill or strainer to make a pulp. Scrape any pulp clinging under the food mill into the bowl.
- Combine pulp with Sucralose and spices in an 8-quart (about 7 ½ litre) saucepan. Simmer over low heat, stirring frequently.
- To test for doneness, spoon a small quantity onto a clean plate; when the butter mounds on the plate without liquid separating around the edge of the butter, it is ready for processing. Alternatively, remove a spoonful of the cooked butter on a spoon and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.
- Pour contents into desired storage container or multiple containers. Refrigerate up to 2 weeks, freeze up to a year, or home can for up to a year.
Notes
- For a smoother apple butter, use a food processor or immersion blender after milling.
- Adjust the spices to your preference; more cinnamon for a stronger flavor, less for a milder taste.
- To reduce cooking time, peel and core the apples before cooking; this will slightly increase the sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 15
- Sodium: 1
- Carbohydrates: 25
- Fiber: 2