Ingredients:
- 5 lbs. of Apples (mixed varieties such as Honeycrisp, Fuji, and Granny Smith), peeled, cored, and chopped
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 Tbsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- ¼ tsp Salt
- 1 cup Gravenstein Apple Balsamic Vinegar
- 2 Tbsp Lemon Juice
- 3 Tbsp Butter Premium Extra Virgin Olive Oil
Instructions:
- Wash, peel, core, and chop the apples into small pieces.
- In a large pot, combine the chopped apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, apple vinegar, and lemon juice.
- Mix well to ensure that the apples are evenly coated with the sugar and spices.
- Place the pot over medium heat and bring the mixture to a simmer.
- Reduce the heat to low and let it simmer uncovered, stirring occasionally, for about 1-2 hours or until the apples are very soft and broken down.
- Once the apples are soft, use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches and blend until smooth.
- If using a blender, return the pureed mixture to the pot after blending.
- Stir in the butter fused EVOO and continue to simmer the apple butter on low heat, stirring frequently, for another 1-2 hours or until it has thickened to your liking.
- Taste the apple butter and adjust the sweetness or spices if needed, according to your preference.
- Once the apple butter has reached the desired consistency, remove it from the heat and let it cool completely.
- Transfer the apple butter to clean, airtight jars and store in the refrigerator for up to two weeks or can it according to proper canning procedures for longer shelf life.