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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 cups
tvm3008_091807_applebutter.jpg
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
3 pounds assorted apples, peeled, cored, and cut into quarters
3 cups apple cider
Juice of 1/2 lemon
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 cups
tvm3008_091807_applebutter.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
tvm3008_091807_applebutter.jpg
tvm3008_091807_applebutter.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 3 pounds assorted apples, peeled, cored, and cut into quarters
- 3 cups apple cider
- Juice of 1/2 lemon
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
Directions
In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes.
Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth.
Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.
Reviews (6)
Add Rating & Review
157 Ratings
5 star values:
36
4 star values:
49
3 star values:
43
2 star values:
24
1 star values:
4
Reviews (6)
Add Rating & Review
157 Ratings
5 star values:
36
4 star values:
49
3 star values:
43
2 star values:
24
1 star values:
4
Add Rating & Review
157 Ratings
5 star values:
36
4 star values:
49
3 star values:
43
2 star values:
24
1 star values:
4
157 Ratings
5 star values:
36
4 star values:
49
3 star values:
43
2 star values:
24
1 star values:
4
157 Ratings
5 star values:
36
4 star values:
49
3 star values:
43
2 star values:
24
1 star values:
4
- 5 star values:
- 36
- 4 star values:
- 49
- 3 star values:
- 43
- 2 star values:
- 24
- 1 star values:
- 4
Martha Stewart Member
Rating: 2 stars
10/28/2017
I really wanted this to work out. This recipe absolutely does not work as written. After 3.5 hours in the oven, it comes out as applesauce. I had to dump the ingredients in the slow cooker and after 13 hours on low then another 2 on high, it's still not there yet but I thoroughly give up. It smells good, it tastes pretty good and as much as I'd love to make my own, man, I am not spending that much time, gas, and electricity to end up with less than 16 oz. of apple butter. That's not even done yet. It'd be cheaper just buy it instead.
Martha Stewart Member
Rating: 3 stars
12/09/2013
This apple butter is delicious in the end, but it was a two day process. I doubled the recipe and cooked it in the oven in two baking pans, stirring as the directions suggest. After 5 hours, the apple butter had thickened, but not enough. I covered it and put it in the fridge. The next day, it took another 5 hours to thicken to the right spreadable consistency. Six and a half pounds of apples resulted in 16 oz of apple butter. It's yummy, but I wish I produced at least twice as much!
Martha Stewart Member
Rating: Unrated
08/28/2012
The directions need an edit. After baking 3 hours, mine still resembled applesauce. If you watch the video, Martha clearly states to leave it in the oven overnight to finish reducing. Mine was much thicker in the morning, but my oven had turned off and there was a skin over the top of the butter due to not being stirred all night.
Martha Stewart Member
Rating: Unrated
04/27/2011
Could this be made in a crockpot.? Also could this be processed in jars to keep?
Martha Stewart Member
Rating: Unrated
02/23/2011
Dear Hk5 -
I think that sometimes it's enough to make something from scratch in this day
Martha Stewart Member
Rating: Unrated
10/24/2008
No--none of these are old-fashioned apple butter. Nor is almost anything else online. This is our year for making apple butter again and after looking to see what tips are out there, it's clear that no one is making it the way it SHOULD be made. We use a 15 and 20-gallon copper kettle, prep the apples the day before, then cook the apples over an open fire all day, stirring to get just the right texture, adding a family recipe of sugar and spices. This makes a beautiful dark, thick apple butter--perfect for homemade bread
Martha Stewart Member
Rating: 2 stars
10/28/2017
I really wanted this to work out. This recipe absolutely does not work as written. After 3.5 hours in the oven, it comes out as applesauce. I had to dump the ingredients in the slow cooker and after 13 hours on low then another 2 on high, it's still not there yet but I thoroughly give up. It smells good, it tastes pretty good and as much as I'd love to make my own, man, I am not spending that much time, gas, and electricity to end up with less than 16 oz. of apple butter. That's not even done yet. It'd be cheaper just buy it instead.
Rating: 2 stars
Rating: 3 stars
12/09/2013
This apple butter is delicious in the end, but it was a two day process. I doubled the recipe and cooked it in the oven in two baking pans, stirring as the directions suggest. After 5 hours, the apple butter had thickened, but not enough. I covered it and put it in the fridge. The next day, it took another 5 hours to thicken to the right spreadable consistency. Six and a half pounds of apples resulted in 16 oz of apple butter. It's yummy, but I wish I produced at least twice as much!
Rating: 3 stars
Rating: Unrated
08/28/2012
The directions need an edit. After baking 3 hours, mine still resembled applesauce. If you watch the video, Martha clearly states to leave it in the oven overnight to finish reducing. Mine was much thicker in the morning, but my oven had turned off and there was a skin over the top of the butter due to not being stirred all night.
Rating: Unrated
Rating: Unrated
04/27/2011
Could this be made in a crockpot.? Also could this be processed in jars to keep?
Rating: Unrated
02/23/2011
Dear Hk5 -
I think that sometimes it's enough to make something from scratch in this day
Rating: Unrated
10/24/2008
No--none of these are old-fashioned apple butter. Nor is almost anything else online. This is our year for making apple butter again and after looking to see what tips are out there, it's clear that no one is making it the way it SHOULD be made. We use a 15 and 20-gallon copper kettle, prep the apples the day before, then cook the apples over an open fire all day, stirring to get just the right texture, adding a family recipe of sugar and spices. This makes a beautiful dark, thick apple butter--perfect for homemade bread
All Reviews for Apple Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apple Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
