A Delicious & Easy Apple Butter Recipe Using Crab Apples
Create a delicious apple butter with a twist using crab apples. Get ready for a culinary adventure with my easy apple butter recipe.
Welcome to the world of homemade apple butter! In today’s blog post, we are diving into the rich history of this delectable condiment, dating back to colonial times in America. We’ll explore how apple butter was originally created to preserve apples without refrigeration and how it quickly became a beloved staple in households across the country.
But what if we told you there’s a twist to this classic recipe? We’re introducing crab apples, those tart and sour gems, to elevate the flavors and add an unexpected tang to your homemade fruit butter.
Get ready to embark on a culinary adventure as we guide you through an easy apple butter recipe using crab apples and share tips on water bath canning for proper preservation. Plus, we’ll tantalize your taste buds with other fruit butter recipes to inspire your creativity in the kitchen. Let’s dive in and explore the delightful world of apple butter with a twist!
The History of Apple Butter
Apple butter has a rich history dating back to colonial times in America. It was originally created as a way to preserve apples for extended periods without refrigeration. The apples were cooked slowly with sugar and spices, resulting in a thick, spreadable butter-like consistency. This delicious concoction quickly gained popularity as a versatile condiment and has been enjoyed ever since.
In addition to its versatility as a condiment, apple butter also became a beloved ingredient in various baked goods, adding a rich and flavorful twist to recipes such as apple butter cookies, muffins, and pies. Its smooth texture and caramelized taste make it a delightful filling for pastries and a delightful addition to cakes. The natural sweetness and spiced undertones of apple butter also make it a perfect accompaniment to savory dishes, such as glazed pork chops or roasted vegetables, adding a hint of sweetness and depth of flavor.
Apple butter can be used in a sandwich or on toast, warmed and dolloped on top of ice cream, or swirled into yogurt. The possibilities for incorporating apple butter into your culinary creations are truly endless, limited only by your imagination.
How are crab apples different than regular apples?
Crab apples have a distinct flavor profile that sets them apart from regular apples. While regular apples can be sweet or tart, crab apples are known for their intense sourness and bitterness. This unique flavor can add a delightful tang to recipes like apple butter.
It may require some experimentation and creative genius to balance out the flavors and make crab apples taste just right. However, with the right combination of sugar, spices, and cooking techniques, crab apples can be transformed into a delicious and unexpected ingredient in homemade fruit butter.
Don’t let their funky appearance and challenging taste discourage you from giving crab apples a chance in your culinary adventures. Trust me, the results can be truly rewarding.
Homemade Crab Apple Butter
Making apple butter with crab apples requires a few adjustments to balance out their intense sourness and bitterness. Here’s a simple recipe to try:
Prepare the Apple Pulp
Begin by preparing your apples. Wash the crab apples thoroughly to remove any dirt or debris. Remove the stems and peel, removing any blemished or damaged parts of the crab apples. The peels can be saved to make apple cider vinegar.
Core and cut the crab apples into quarters or smaller pieces to make them easier to cook. Place the crab apple pieces in a large pot and add enough water to cover them. Bring the water to a boil and then reduce the heat to a simmer. Cook the crab apples for about 30 minutes or until they become soft and mushy.
Once the crab apples are cooked, remove them from the heat and let them cool slightly. Process the cooked crab apples using a food mill, strainer, or immersion blender, leaving behind a smooth pulp.
Assemble the Butter
Combine the apple puree and all remaining ingredients in a slow cooker and turn it to high heat.
Cook with the lid off, stirring occasionally, for 8-10 hours or until the mixture thickens and cooks down by half. To check readiness, place a spoonful of the butter on a plate. It should mound a bit and not leak any liquid.
Once done, your butter is ready to be canned.
Preserving Your Homemade Apple Butter
Water bath canning is a process that allows you to preserve apple butter and extend its shelf life safely. Here’s how you can water bath can your homemade apple butter:
While the apple butter is cooking down and thickening, sterilize your canning jars, lids, and bands by boiling them for 10 minutes.
Carefully ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars, ensuring they are tightly secured with the bands.
Fill your canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil. Gently lower the filled and sealed jars into the boiling water using jar tongs. Make sure the jars are spaced apart and not touching each other. Allow the jars to process in the boiling water bath for the recommended amount of time, usually around 10-15 minutes.
Once the processing time is complete, carefully remove the jars from the water bath and place them on a heat-resistant surface to cool undisturbed. As the jars cool, you may hear a popping sound, indicating that the lids have been sealed. Make sure the lids are concave and cannot be depressed. If any lids do not seal, refrigerate those jars and consume the apple butter within a few weeks.
Let the sealed jars cool completely, preferably overnight, before storing them in a cool, dark place. Properly sealed and processed apple butter can last for up to a year.
Remember, water bath canning is an important step to safely store your apple butter, so make sure to follow all recommended procedures and guidelines.
Crab Apple Butter
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Equipment
- 1 Large Pot
- 1 Food Mill, Strainer, or Immersion Blender
Ingredients
Instructions
Making the Apple Pulp
- Wash the crab apples thoroughly to remove any dirt or debris.6.5 lbs. Crab Apples
- Remove the stems and peel, removing any blemished or damaged parts of the crab apples.
- Core and cut the crab apples into quarters.
- Place the crab apple pieces in a large pot and add 1 cup of water.
- Bring the water to a boil and then reduce the heat to a simmer.
- Cook the crab apples for about 30 minutes or until they become soft and mushy.
- Remove from the heat and let cool slightly.
- Process the cooked crab apples using a food mill, strainer, or immersion blender, leaving behind a smooth pulp.
Making the Butter
- Combine the apple pulp and other ingredients in a slow cooker and turn it to high heat.5 c. Sugar, 2 med. Oranges, 1 tsp. Cinnamon, 3/8 tsp. Nutmeg, 3/8 tsp. Allspice
- Cook with the lid off, stirring occasionally, for 8-10 hours or until the mixture thickens and cooks down by half.
- To check readiness, place a spoonful of the butter on a plate. It should mound a bit and not leak any liquid.
Preserving the Butter
- After the apple butter has cooked down and thickened, sterilize your canning jars, lids, and bands by boiling them for 10 minutes.
- Carefully ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Place the lids on the jars, ensuring they are tightly secured with the bands.
- Fill your canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.
- Gently lower the filled and sealed jars into the boiling water using jar tongs. Make sure the jars are spaced apart and not touching each other.
- Allow the jars to process in the boiling water bath for 10 minutes.
- Once the processing time is complete, carefully remove the jars from the water bath and place them on a heat-resistant surface to cool undisturbed.
Nutrition
More Fruit Butters to Try
Here are some more great fruit butter recipes to try:
Margin Making Mom offers an easy pear butter recipe that can be made using an InstantPot, slow cooker, or right on the stove. She uses Bartlett pears in her recipe, but I’m sure any pear will do.
Two Peas & Their Pod shares her delicious peach butter recipe that is made in small batches (in case you only have a few peaches on hand) but can easily be scaled up for canning.
Homespun Seasonal Living’s nectarine maple vanilla butter recipe is prepared in a slow cooker, making it super simple. The nectarines stand out, and the hint of maple syrup doesn’t over-sweeten it but rather adds just a hint of flavor.
From the colonial days of America, apple butter has been a special condiment. With the addition of crab apples, the flavors can be even more interesting. There are so many variations of fruit butter to explore, so don’t be afraid to experiment with ingredients and get creative in the kitchen.
Open the door to new possibilities and dig in. Bon Appétit!
If you enjoy preserving your fruit harvest, you’re in for a treat with my friend Kathie’s latest book, The Fiercely DIY Guide to Jams, Jellies & Fruit Butters. Get ready to be amazed by Kathie’s incredible fruit pairings and combinations that will blow your mind. Trust me, you won’t want to miss out on this delightful guide!
