It had been far too long. I made apple butter last month for the first time since 2010. It isn’t that I don’t like apple butter- far from it. Apple butter is one of the easiest preserves to use in cooking and baking. Its smooth texture allows it to melt right into whatever you’re cooking, leaving behind a warm spiced flavor and a subtle sweetness.
No, the reason it had been so long is that I majorly overdid it four autumns ago. I was new to canning, and fruit butter was so accessible as a beginner. So I made batch after batch of every kind of fruit butter I could think of – peach, blueberry, cherry and of course, apple. It was enough to last us for at least two years. Between that and the shelf-full of applesauce I made that fall, I just got completely burnt out on apple preserves. As a result, I skipped them entirely last year even though our supply was close to depletion.
By the beginning of this summer, I was back to missing smooth silky apple butter, so I chose to make a fresh batch for a recipe.com freelance piece. The recipe is based off of one from Betty Crocker and I have to say, I like it better than the one I made back in 2010. It has just the right level of fall spices so that it is flavorful without being overwhelming, and the sweeting is subtle enough that the apples can shine through.
I’ve published some other pieces on recipe.com recently as well. Check them out!