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Homemade Apple Butter

November 8, 2014 By Jessica

Adapted Recipe from Clinton St. Baking Co. Cookbook – a Lower east Side, New York Restaurant

This apple butter will have you standing at the counter eating right out of the jar. That’s exactly what I did — just stood there taking in spoonful after spoonful. My goodness, the tartness from the granny smith and honey crisp apples had me drooling. Eventually, I did get some on my raisin bagel. A warm, toasted bagel with coconut butter and apple butter, that is.

And did I mention the buttery texture — so creamy.

Don’t get me wrong, there is plenty of sweetness in here, but the tartness from the granny smith apples in here are the clincher. Homemade Apple butter. On everything. Is a very good thing.

Enjoy! 

Makes about 3 cups

Ingredients:

9 apples (honey crisp, granny smith, and fuji varieties)
1 3/4 cups evaporated cane sugar
1/4 cup xylitol (sugar substitute) or sugar
4 oz. or 1 stick earth balance soy free spread
zest of 1/2 lemon
3 tablespoons lemon juice (about 1 lemon)
2 cinnamon sticks
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon

 

Preparation:

Peel, core, and dice apples into 2-inch chunks. Put apples into a heavy bottomed medium saucepan. Add the remaining ingredients. Turn heat on to a medium-high  heat, bring to a boil. Cook for about 30 to 35 minutes. Do not stir the mixture until the liquid has evaporated and the sugar has turned into a brown film on the apples, and caramelizing on the bottom of the saucepan. It will look like it has nearly burned. Now turn the heat to low, stir, and turn over the apples a few times. This will create new crust, or caramelization on the apples for added flavor.

homemade apple butter gluten free vegan from jessica's kitchen

homemade apple butter gluten free vegan from jessica's kitchen

When you see it is beginning to brown again, stir the mixture. It should now be a sauce consistency. Break up apple chunks with a wooden spoon. Stir again. Continue to cook another 20-25 minutes. It is ready when it becomes a thick, jam consistency. Remove cinnamon sticks and optional whole clove.

homemade apple butter gluten free vegan from jessica's kitchen

homemade apple butter gluten free vegan from jessica's kitchen

Let it cool until warm to the touch. Puree until smooth, using an immersion blender or food processor. Transfer to a glass container. Refrigerate for up to a month.

Note: To make it an applesauce, just cook 15-20 minutes less time before the second stage of caramelization begins and the apples have broken down.

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Filed Under: breakfast, vegan Tagged With: breakfast, dairy-free, gluten-free, soy-free, vegan

« List of hidden gluten & dairy ingredients, plus “Flavorings”
Overnight Apple Raisin French Toast »

Comments

  1. Jen says

    November 9, 2014 at 9:02 am

    What is that in the first prep picture? It looks like butter.
    Reply
  2. Gina says

    November 9, 2014 at 9:04 am

    I see some sort of butter in the preparation picture. Is there an ingredient missing? I have apples and want to make this today :)
    Reply
    • Jessica says

      November 9, 2014 at 9:11 am

      Oops, I forgot an ingredient! I will add it to the recipe, it's the earth balance soy free spread in there :)
      Reply
  3. Chloe says

    November 10, 2014 at 8:57 am

    This has so much sugar, can I substitute with stevia sugar? Or leave it out?
    Reply
    • Jessica says

      November 10, 2014 at 11:32 am

      I haven't tried that, but don't see why not. It may impart an aftertaste from the stevia. Coconut sugar has a lower glycemic index, you may want to try that. Let me know how it comes out.
      Reply
  4. sasha says

    November 10, 2014 at 2:53 pm

    yes this looks easy but so fancy!
    Reply
  5. Lorri says

    November 11, 2014 at 8:54 am

    I know what I'm making today. Yum.
    Reply
  6. Ruth says

    November 17, 2014 at 3:43 pm

    I made the apple butter today and used my immersion blender to smoothen it. It made a big difference in texture. I got the tang you mention and am so pleased with how it turned out. I'm going to put it my pork tenderloin and serve for dinner tonight!
    Reply
    • Jessica says

      November 17, 2014 at 8:35 pm

      Great idea! Sounds yummy :)
      Reply
  7. Susan says

    November 19, 2014 at 9:31 am

    I made this today using swerve instead of xylitol (can't find it anywhere) and pureed it in my mini food processor and I see what you mean about creating a smooth consistency and eating it out of the jar. WOW. Great recipe and like that you cut the sugar in the recipe :)
    Reply
    • Jessica says

      November 19, 2014 at 2:48 pm

      Glad you loved it! So hard to stay away from this stuff!
      Reply
  8. Dinah says

    November 20, 2014 at 1:31 pm

    I'm so glad you have pictures to show the cooking process. I thought I ruined it but saw it looks like yours so I didn't give up and it came out delicious. My first attempt! Thank you for your detailed recipe.
    Reply
  9. Irene says

    December 1, 2014 at 2:50 pm

    My apple butter came out tasty as ever. Yum! I have made apple butter before but it usually came out runny. I like that yours can spread on bread. I only needed an additional 15 minutes after the first stage. Good thing for your photos that I turned it off when it looked like yours.
    Reply
  10. Annie says

    December 17, 2014 at 10:06 am

    Made this super amazing apple butter today! Thanks for your picture tutorial it took the guesswork out, it's so good in my oatmeal!!
    Reply
  11. Yvette Morales says

    December 20, 2014 at 9:42 am

    This makes such a nice gift! I put the apple butter into mason jars and gave them away with some muffins I baked in little baskets for my gluten free vegan friends. Thanks for this!
    Reply
  12. Renee says

    February 28, 2015 at 9:00 pm

    This came out incredible! I used pink lady, and granny smith, it cooked down and browned after 20 minutes (my heat may have been too long) and took your cue via photo to turn off heat. The flavor is like no other and am loving this with my daiya cream cheese on a bagel. Thanks for a great recipe!
    Reply

Trackbacks

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    November 9, 2014 at 12:03 am
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    October 2, 2015 at 1:50 pm
    […] have been arriving at the farmers market. There is so much to make with apples for breakfast, sweet, and savory AND these apple pie spiced cupcakes and teacakes (!) that I started thinking about […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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