Is there anything more classic than a really good jar of Apple Butter in your fridge? I basically keep Apple Butter in rotation at all times. I love it on toast and biscuits for breakfast and it makes a delicious dessert topping as well.
My version includes a couple special flavors that make the apples taste even better (as if that were possible) and its not too sweet! Its been tested and tested and tested so many times to get it just right…. believe me, you’re gonna love it!
I had apple butter growing up, but I don’t think I truly appreciated it. And it wasn’t until I started actually making it myself that I understood just how delicious this spread could be!
I can’t remember the order in which the tests on my apple butter recipe went… but I tested apple varieties, sweeteners, with vs. without skins, spice mixes, and all kinds of variations of these as well. Let me just say, it was fun. {hahaha} Thank god my partner likes biscuits for dinner too!
I liked every single one of my test batches and you know what that tells me, YOU CANNOT MESS THIS UP! So relax, this recipe is truly fool proof. Even the number of green vs. red apples used in your recipe can vary from mine. I do prefer the majority to be green Granny Smith’s, the tartness of these apples are nice in the final product.
For my recipe, I leave the Apple skins on. I know a lot of people want to peel their apples beforehand to make a smoother end product, but believe me its not necessary and actually doesn’t end up as good. Apple skins contain Pectin, a fiber that helps keep the structure of the apple. When we cook with the apples with skin, the pectin breaks down a bit and helps provide a smoother and more spreadable end product. It will also give you a bit more fiber in your diet too and that’s fine by me!
Upon test batch number 87…. jokes… maybe… I decided to deepen the flavor of the Brown Sugar and added unsulphured molasses. This is the mildest of all the types of molasses and probably the sweetest (I took that into account as well). The darker cousin, Blackstrap molasses is richer in flavor but almost bitter in taste. I didn’t want to overwhelm the delicious apples so I think I’ve found the perfect balance for this recipe!
Besides eating this delicious apple butter, the best part is how good your house is going to smell when you cook this! I used a slow cooker for this recipe every time. It works so well in there and cooks low and slow for 12 HOURS! I load it up at night and its ready the next day!
Thats plenty of time for you to make some bread or biscuits and get ready for some delicious Apple Butter! I like it served cold on a warm biscuit but no judgments on how you enjoy this one! ~ Cheers!
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Brown Sugar Molasses Apple Butter
Equipment
- Slow Cooker
- Blender
Ingredients
- 6 lbs Apples 1 5lb Bag Granny Smith + any red you like
- 2 Tbsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Clove
- 1/2 tsp Pink or Sea Salt
- 1 Tbsp Fresh Lemon Juice
- 3/4 Cup Brown Sugar light or dark, both work fine
- 1/3 Cup Unsulphured Molasses
Instructions
- Core and slice apples, add to slow cooker.
- Add all ingredients on top of the apples and cook on low for 12 hours. Do not open the lid during this time.
- Spoon cooked apples and all liquid in the slow cooker into a large blender. Blend TWICE and pour into jars.
- Refrigerate and dump all over your face!
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Best apple butter ever .