I got a bunch of apples on my apple-picking excursions and after I made the apple starter, I decided to make some apple butter.
As the name suggests, this Sweet and Chunky Apple Butter has chunks of apples in it. It takes apple butter to a whole new level. You can serve it as dessert or on bread or toast. Or, you can do what I’ve been doing and just eat it right out of the jar. It’s that good! I think it would also taste great on waffles or pancakes. I’ll have to try that next.
The recipe uses Granny Smith and McIntosh apples. However, I didn’t have any McIntosh apples so I used Granny Smith apples and a combination of other apples I had picked.
Sweet and Chunky Apple Butter Recipe
Makes: 7 cups (1.75 L)
From: The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
- 2 lb (1 kg) McIntosh apples, peeled and cored (6 large apples)
- 2 lb (1 kg) Granny Smith apples, peeled and cored (6 large apples)
- 1 cup (250 mL)apple cider
- 2 cups (500 mL) granulated sugar
- 2 tablespoons (25 mL) lemon juice
- Cut McIntosh apples into 1-inch pieces. Cut Granny Smith apples into smaller dice.
- Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
- Stir in sugar and lemon juice. Return to boil, reduce heat and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.
- Ladle into hot jars and process for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
To make Spiced Apple Butter:
Add 2 tablespoons (10 mL) ground cinnamon and 1/2 teaspoon (2 mL) each ground cloves and all-spice with the sugar.
You might also enjoy these Apple Butter recipes: