Located in Saint-Eustache, Quebec, a two-hour drive from Ottawa and a little over an hour…
Apple butter is one of those condiments we love to have in the fridge. So versatile and easy, I usually boil off a big batch in the fall during apple season but this week I found myself craving Montreal Smoked meat and apple mustard.
Made with equal parts grainy and smooth Dijon and apple butter, Apple Mustard gives that hint of sweetness and a touch of tangy spice that sets off the smokey, spiced meat so well. (Check out our Montreal Smoked Meat Deli Sliders next time you’re looking for fun party food.) Try Apple Butter solo with a soft rind cheese, slather it on a pork roast with rosemary as it roasts, or go simple and break out the healthy bread for a apple buttery breakfast.
This is a small batch recipe, it makes about 2 cups, total. Feel free to multiply this recipe to suit your needs but before you get going there’s a few things you’ll need.
A large stainless steel or stainless steel lined, heavy bottomed pot.
A food mill, chinois or strong sieve and a couple 8 small canning jars.
Cut, cook, pulp & then cook again. Voila. Apple Butter.
Apple Butter Recipe
Prep time: 20 minutes
Cook time: 2 hours
Yield: about 2 cups
2 lbs of good cooking apples
1/2 cup apple cider vinegar
2 – 3 cups water
Sugar (about 2 cups, see method)
1 1/2 sticks cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Grated rind and juice of 1 lemon
1. Cut apples into medium sized chunks, without peeling or coring. Natural pectin from the apple the core and peel will thicken the apple butter.
2. Place apple pieces in a large pot, add vinegar and just enough water to cover water. Bring to a boil, reduce heat and simmer until apples are soft and break up easily, about 30 minutes. Remove from heat.
3. Pour cooked, hot apple into a chinois (or foodmill) and force pulp from the chinois into a bowl below with a pastel or the back of a small ladle. Measure resulting puree back into the original pot, add a 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar then add a pinch of salt, plus cinnamon, cloves, allspice, lemon rind and juice.
4. Cook, uncovered on low heat, stirring regularly to prevent burning. Reduce pulp until thick and smooth – 2 to 2 1/2 hours. Cooled apple butter should cling to a plate, and hot apple butter should resemble very thick apple sauce.
5. While the mixture is cooking, sterilize your jar/jars. A couple of short cuts for this a) run them through the short cycle of your dishwasher or b) give your clean jar/jars a rinse and place them in a 300°F oven for 10 minutes.
6. When your apple butter is at a smooth, jammy consistency pour into hot, sterilized jar(s) and seal. Be sure to allow about a 1/4-inch of space between the preserve and the top of the the jar.
Gypsy Note: If you plan to store the apple butter outside of a refrigerator, follow proper canning procedures. Including a 10 minute hot water bath for your jars, and sterilizing your lids and making sure you have a perfect seal. I invert finished jars to let the forces of gravity help the seal along. Works like a charm.
For this little jar, it was straight in the fridge, nice and handy for snacking emergencies.