"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-16-2014, 12:08 PM   #1
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,134
Homemade Apple Butter

I could have sworn we discussed this before but I can't find the thread, so I'm making a new one.

I want to make some apple butter but I am diabetic so I would prefer to have no sugar, just the sweetness of the apples. I understand that the sugar is needed to preserve it. Here is the recipe I received from a friend and used the first time I made it. It was a little sweeter than I wanted it. How far can I cut back on the sugar and still have the longer shelf life?

Apple Butter

Fill Crock pot with 3 different kinds, of cored and peeled apples (mines heaping)
1/2 c.brown sugar
2 tsp. cinnamon
1/4 tsp. ground cloves

Pour 1 c. water or apple cider over apples
Set temp on low, leave the lid ajar, and let cook over night.
Don't scrape sides, stirring only when needed.
Place paper towels around pot (but not to close) to catch splatters
12-16- hours depends on apples
__________________

CarolPa is offline   Reply With Quote
Old 03-16-2014, 12:12 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
You don't need any sugar. Just cook it without sugar. If you want it sweeter at the end, you can add some agave syrup or Stevia. I freeze my apple butter.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-28-2014, 07:47 PM   #3
Assistant Cook
 
Join Date: Mar 2014
Location: kansas city
Posts: 21
Freezing apple butter? Do you put it in bags or use containers?
Sophia5 is offline   Reply With Quote
Old 03-28-2014, 07:56 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
I like bags, it squishes flat that way, but containers work too. Even canning jars, as long as you leave some head space.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-28-2014, 09:32 PM   #5
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
Rob's boss gave him some apple butter that his mother-in-law made and it was amazing, it had a bit more spice than I had before, but not overboard, the best I've ever had.

This fall I shall try to duplicate it!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 03-28-2014, 10:06 PM   #6
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Carol, although the recipe says three different kinds of apples, do some research and look for sweeter apples. You certainly wouldn't want to add Granny Smith. Too sour. The sweeter the apples, the less sugar you will need.

As you know, all fruit has natural sugar. Even lemons and limes. Hard as it is to believe.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-28-2014, 10:53 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
My oh so prolific apple tree produces one kind of apple, so that's what I use. Have no idea what kind it is, but it works for both eating and cooking, holds its shape, and lasts a very long time in the fridge. It's both sweet and tart.

I love doing apple butter in the CP. I don't even vent the lid, just let the apples cook for a very long time on low. You don't even need to peel them if you don't mind straining them when they're done, which is pretty easy with a China cap/chinoise/metal thingy with holes and a fat wooden stick thingy.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-28-2014, 11:17 PM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Dawgluver View Post
My oh so prolific apple tree produces one kind of apple, so that's what I use. Have no idea what kind it is, but it works for both eating and cooking, holds its shape, and lasts a very long time in the fridge. It's both sweet and tart.

I love doing apple butter in the CP. I don't even vent the lid, just let the apples cook for a very long time on low. You don't even need to peel them if you don't mind straining them when they're done, which is pretty easy with a China cap/chinoise/metal thingy with holes and a fat wooden stick thingy.
Dawg, have you ever taken a bite into a crab apple? If you do, make sure DH is standing close. Those will make you pucker up so tight, that DH will get the kiss of his life.

During one of my mean days, there is a crab apple tree right on the way to where I was working. Some kids were walking by and I heard one of them ask what were those things growing on the tree. I just said, very small apples. I never used the word sour, bitter or any other that would cause them to run. So one kid pick one off a lower branch and took a bite. I laughed all the way to work that morning. It just made my day!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-28-2014, 11:32 PM   #9
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Quote:
Originally Posted by Addie View Post

Dawg, have you ever taken a bite into a crab apple? If you do, make sure DH is standing close. Those will make you pucker up so tight, that DH will get the kiss of his life.

During one of my mean days, there is a crab apple tree right on the way to where I was working. Some kids were walking by and I heard one of them ask what were those things growing on the tree. I just said, very small apples. I never used the word sour, bitter or any other that would cause them to run. So one kid pick one off a lower branch and took a bite. I laughed all the way to work that morning. It just made my day!
Addie, my grandma made the world's best apple butter from crab apples! Gramma had her own crab apple trees. We would help her pick them. She made it the old fashioned way, no coring, seeding or peeling, just cooked in a huge pot on the stove low and slow, and later, she discovered an even better way, in a roaster in the oven. She then strained it. It was fantastic.

And yes, I've eaten plenty of crab apples!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-29-2014, 03:30 AM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,096
Send a message via Skype™ to taxlady
When I made mint jelly, I used crab apples from a friend's yard. Crab apples have lots of pectin, so it jelled really well and fairly fast.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-29-2014, 12:45 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Quote:
Originally Posted by taxlady View Post
When I made mint jelly, I used crab apples from a friend's yard. Crab apples have lots of pectin, so it jelled really well and fairly fast.
Oh yeah, I remember Gramma making crab apple jelly too. And I also remember the cedar waxwings getting drunk on whatever fruit was left on the trees after it had fermented.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-29-2014, 01:43 PM   #12
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,004
Dawg, that must have been a funny sight to see!

How odd...my daughter and I were just talking about crabapples yesterday. We used to go camping in Yosemite every year and rent bicycles to go to the crabapple orchards. We'd stuff our canvas bags with them. My grandma used to make crabapple jelly too, but I don't remember how she did it. They are definitely tart!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-29-2014, 11:54 AM   #13
Assistant Cook
 
Join Date: Sep 2014
Location: Elgin
Posts: 1
Any apple butte recipes without apple cider? Please!!!!
janwalker is offline   Reply With Quote
Old 09-29-2014, 12:05 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Just use water instead of cider.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-30-2014, 02:13 PM   #15
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,134
Here is a recipe I found online that doesn't call for any liquid. I guess the apples provide the liquid.

5 1/2 C apples peeled, cored and chopped
2 C Brown Sugar ( or less according to sweetness of apples)
2 Tsp cinnamon
1/4 tsp cloves
1/4 tsp salt

Place the apples in slow cooker. In med bowl, mox the sugar cinnamon cloves and salt. Mix into apples.

Cover and cook on high for 1 hour.
Reduce heat to low and cook 9-11 hours, stirring occasionally until the mixture thickens and is dark brown.
Uncover and continue to cook 1 hour on low. Stir with whisk to increase smoothness.

Refrigerate or freeze or process in sterile jars in a water bath.
CarolPa is offline   Reply With Quote
Old 10-01-2014, 03:35 AM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
just in case anyone hasn't tried it yet, apple butter (and peach, and pear butters, etc.) are AWESOME on plainly grilled, boneless chicken breasts. or pork chops. plain. ask me how i know

but it really goes well with simply grilled or broiled white meats.

thanks, carolpa.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-01-2014, 07:51 AM   #17
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,487
After you make your apple butter give these a try!

Cinnamon Oatmeal Bars Recipe - Allrecipes.com

Apple Cinnamon Buns Recipe - Allrecipes.com
Aunt Bea is offline   Reply With Quote
Old 10-01-2014, 09:21 AM   #18
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,134
Buckytom, do you put this on the meat before or after you cook it. I'm thinking after, but want to be sure. I have a couple jars of apple butter I made, but because of my diabetes I'm not eating it. Don't ask why I made something I can't eat. I just wanted to see if I could make it. Mostly I have eaten apple butter on bread, and bread is a no-no for me. DH doesn't eat apple butter. I grew up with it.
CarolPa is offline   Reply With Quote
Old 10-01-2014, 10:43 AM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
after grilling, like a condiment.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-02-2014, 02:20 AM   #20
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,158
I have a couple of tired apples in the fruit drawer that I'm moving along before grocery day. I cut one up and put it into my dip-sized crock pot (one pint) to cook down all day. Himself really liked it even though he thought the texture was more akin to a preserve or jam rather than apple butter. Probably should not have used the Gala apple. I checked lists for "best apples for apple butter" and will shop for a mix of those next week. I'm hoping we get nice enough weather to go apple farm hunting some sunny day.


Quote:
Originally Posted by buckytom View Post
just in case anyone hasn't tried it yet, apple butter (is) AWESOME..
....with cottage cheese. Forget applesauce, we like apple butter with it when we have it. When our son was in high school and he and Dad would head off in the too-early AM, Goober liked to sandwich apple butter between two toasted waffles. Oddly good.
__________________

__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Reply

Tags
apple, butter, homemade

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.