This stovetop apple butter is the best home air freshener you can buy!
Seriously – stop everything and make this.
It’s combatting the smell of dogs that seem to be more pronounced since it’s humid and wet outside.
The whole house smells like spiced apples, and it’s awesome.
Now that it’s after Labor Day, the summer starts to fade and into my mind comes thoughts of everything fall – leaves turning colors, pumpkins, Halloween, comfort dishes…
Except that last year it was November before it really felt like that. We’ll see what happens this year.
Regardless, I’m making spiced apple butter on the stovetop because I’m craving it.
There are tons of recipes out there for making this in a crock pot. While that was the immediate draw and my full intention behind this dish, I found myself with idle hands and decided to let it cook on the stove. Good move on my part. If I was at work while this thing was cooking, I’d be seriously pissed.
Looking for other apple recipes? Check out my Salted Caramel Skillet Apple Cobbler!
Stovetop Apple Butter
Adapted from Persimmon and Peach
Makes 6 to 7 cups
- 5 lbs Red Delicious apples – peeled, cored and chopped
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 1/4 cups dark brown sugar
- 2 tbsp lemon juice
- 2 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- pinch of salt
Add chopped apples and water to a large dutch oven and bring to a boil for 10 minutes or until apples are softened.
Puree apples in a food processor so you get a smooth, creamy texture. I pureed half of it in my food processor and then finished it with the immersion blender inside the dutch oven.
Add both sugars, lemon juice and spices and mix well. Bring to a boil while covered, leaving and inch of space open so that air can circulate. Let simmer for an hour, stirring occasionally. It will continue to pop and sizzle, so be careful – one pop of apple puree hit me on the back of my hand and burned!
Test for doneness with either a chilled spoon or plate. If juice runs from the butter, it’s not done yet. If it stays in one place, it’s ready. If it isn’t done, just let it cook for 15 or 30 more minutes and test again.
Taste for seasoning and adjust if necessary. Depending on your apples, you may need to add more sugar.
Add to sterilized jars and process in a boiling water bath for 10 minutes. I had enough for 4 half pints and a pint, with about 1 cup left over for immediate eating. Enjoy on an English muffin or toast. I’m also considering heating it up and using as a sauce with pork chops.