Apple Butter
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
The Martha Stewart Show, September Fall 2007, The Martha Stewart Show, September September Fall Fall 2007 2007
157 Ratings
- 5 star values: 36
- 4 star values: 49
- 3 star values: 43
- 2 star values: 24
- 1 star values: 4
Anonymous
Rating: 2 stars
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.
Anonymous
Rating: 3 stars
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!
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
Could this be made in a crockpot.? Also could this be processed in jars to keep?
Anonymous
Rating: Unrated
Dear Hk5 -
I think that sometimes it's enough to make something from scratch in this day
Anonymous
Rating: Unrated
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
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