spread the love: maple apple butter

I mentioned last week that I was smitten with apples and my love of the fruit is still holding strong. I've been snacking all week on the delicious Newtown Pippins that I purchased at the UBC Apple Festival but after spying this recipe for Maple Apple Butter at Aimée's blog, Under the High Chair, I knew that it was time to get those apples into something new.


Apple butter! It sounds more decadent than it really is....but it is luxurious, nonetheless. I remember making and eating butter as part of a grade three class activity and that delicious memory has stayed with me. Aimée's recipe requires preserving and while I have neither the counter space or the equipment for such an endeavor, I decided to make half the recipe so that it could keep quite comfortably in the fridge. While my apple butter didn't turn out quite as dark as I remember it being from my elementary school days, it is still thick, spicy and just the right amount of tart. You could definitely increase the maple syrup to increase the sweetness, but I like it just as it is. It's delicious spread over a homemade scone for breakfast and it makes for a lovely late night treat by the spoonful.

Want to read about my adventures at the apple fest? Check out my new post at the Food TV blog, Food for Thought. As an added treat, you'll even catch a photo of me mugging it up for the camera. Oh boy!


maple apple butter
3 Jonamacs (or any red sweet apple)
3 Newtown Pippins (or any green tart apple)
1/2 c apple juice
1 cinnamon stick
2 T maple syrup

1. Cut apples into quarters. Add apples, juice and cinnamon stick into a pot. Simmer until the apples become soft and fragrant, about 25 minutes.

2. Remove cinnamon stick and reserve. Put the mixture through a strainer to remove seeds and peel.

3. Return the apple puree and the cinnamon stick back to the pot and bring to a boil. Reduce heat and simmer for another 30 minutes stirring occasionally until the mixture thickens. Add maple syrup and cook for another 20 minutes. Remove from heat and cool. This should keep in the fridge for 4 weeks.