Apple Butter As Made By Meiko Recipe By Tasty

ALL-DAY APPLE BUTTER

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

APPLE BUTTER AS MADE BY MEIKO RECIPE BY TASTY

Steps:

• Peel, core, and dice the Gala and Honeycrisp apples, adding them to a large bowl filled with lemon water while you go to prevent browning.
• Drain the apples well, then transfer to a dry large bowl and add the granulated sugar, brown sugar, cinnamon, apple pie spice, salt, 2 teaspoons lemon juice, apple cider, if using, and vanilla and toss to coat well.
• Transfer the apple mixture to a 6-quart (or larger) pressure cooker, seal the valve, and set to manual high-pressure cook for 15 minutes.
• Once the cycle is complete, allow for immediate release. Remove the lid and use an immersion blender or standard blender to purée the apple mixture until smooth.
• Reset the pressure cooker, then set to sear/sauté on medium. Cook the apple butter, stirring every 5 minutes or so, until reduced to your desired consistency, about 35 minutes total. If the apple butter gets very hot and starts to splatter, cover the pot with the lid, keeping slightly ajar to allow steam to escape. Reduce the heat if needed while stirring to avoid burning yourself.
• Let the apple butter cool for about 1 hour, then transfer to a 16-ounce glass jar (or several smaller jars) and continue cooling to room temperature, then refrigerate until ready to use. The apple butter will keep in the refrigerator for 3-4 weeks.
• Enjoy!