No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apple Butter

Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.

  • yield: Makes about 1 1/2 cups

advertisement

advertisement

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
The Martha Stewart Show, September Fall 2007

advertisement

advertisement

Reviews (5)

  • briely 9 Dec, 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!

  • Kaitlynsmomma 28 Aug, 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.

  • Mybobba 27 Apr, 2011

    Could this be made in a crockpot.? Also could this be processed in jars to keep?

  • JandImom 23 Feb, 2011

    Dear Hk5 -
    I think that sometimes it's enough to make something from scratch in this day

  • Hk5 24 Oct, 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