This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.
• This recipe uses a mix of two varieties of apples for greater flavor. "If these types are not available in your area, go for what's fresh and local," says Topp. "This might change the texture of the butter slightly, but starting with quality fruit is the most important thing."
• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp. "The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."
Recipe notes
Back to topSee Related Recipes and Cooking Tips
How to Make Apple Butter, the Easier, Tastier Version of Applesauce
Roast that bushel into apple butter.
