Honey Apple Butter Recipes

APPLE BUTTER

Steps:

• Mix all ingredients in 5- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
• Mash apples with potato masher or large fork.
• Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
• Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

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

SLOW COOKER APPLE BUTTER WITH HONEY

Steps:

• Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
• Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

THE BEST HONEY BUTTER

Steps:

• Place softened butter in a medium bowl or the bowl of your stand mixer. Using a hand mixer or stand mixer, beat the butter until smooth.
• Add the remaining ingredients to the bowl and continue beating at medium speed, scraping down the sides of the bowl as needed, until the ingredients are fully incorporated and the butter is smooth.
• Take a moment to taste the honey butter. Add more honey or salt if needed.
• Serve immediately with additional honey and/or a sprinkle of sea salt OR transfer butter to a storage jar or airtight container and refrigerate for up to 2 weeks.

APPLE BUTTER WITH HONEY

Steps:

• In a large saucepan over medium heat, boil the cider 15 minutes.
• Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender.
• Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving.

HIBISCUS LAVENDER HONEY APPLE BUTTER

Steps:

• Scrub your apples well. Quarter them and put them in a large, heavy pot. No need to peel or core.
• Add the cider vinegar, apple cider, hibiscus flowers and first amount of syrup (2 Tablespoons), honey, lemon (just plop that whole guy in, seeds and all) and salt.
• Cover the pot and bring to a simmer. Cook the apples until completely soft, about 30 minutes. You may have to stir the pot a few times to make sure all the apples get some "bath time" in the vinegar/cider mixture so they soften up.
• Once all the fruit is nice and soft and falling apart, run everything (including all the liquid) through a food mill using the medium die. Put this puree in a heavy bottomed pot that is wider than it is tall. You want a large surface area to encourage evaporation.
• Bring the puree to a slow boil and then reduce the heat to low or medium low. Stir occasionally to prevent sticking and scorching (this becomes more likely the more concentrated the mixture becomes, so keep an eye on it, especially during the last couple of hours)
• Keep the mixture at a very slow "burble," for 5 hours. The mixture will reduce by quite a lot and become a gorgeous dark reddish mahogany color.
• Stir in the last 2 Tablespoons of hibiscus syrup.
• Blend the apple butter in the blender for an extremely smooth texture. You certainly don't have to, but I went ahead and went for it. The texture is silky smooth and lovely. Since the blending will blend a bit of air in and make your butter look cloudy. Cook it over low heat for another couple of minutes until it clears up. Then cool and chill.
• Enjoy over the next two or three weeks.

CINNAMON APPLE MUFFINS WITH CINNAMON-HONEY BUTTER

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups half full. , For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Add oats. Sprinkle over muffins. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm muffins. Refrigerate leftover butter.

HONEY APPLE BUTTER

Steps:

• Mix all ingredients in your crock pot. Cook on high for 1 hour and then on low for 11-12 hours till thick. Stir occasionally. Transfer to 4 pint jars and invert to seal. Apple butter should be hot enough to not have to can in a water bath.
• You may also cook the mixture on low on your stovetop for approximately 3-4 hours.