Cinnamon Apple Butter is fall in a jar or preferably on a homemade buttermilk biscuit:)
So. I know that it isn’t really fall yet… Guess it doesn’t hurt to get a head start on all the fall-ish things because it always goes by so fast!
We were at the farmers market the other day and was excited to find some early fall McIntosh apples because I have been on a apple butter- making mission since last fall. Well at least until I ran out of good apples:) All of the apple butter that we have made has been good but, just not something to get excited about until it hit me to try vinegar + brown sugar for that little something that was missing. Adding the apple cider vinegar made this go from kinda bleh to wowza!:) I used organic raw vinegar just in case anyone wants to know.
After making a batch of butter in a crock pot, a regular copper bottom stock pot, and then Finally in a 6 or 8 quart cast iron stock pot with lid. If you guessed that the cast iron pot was my fave then you would be right because it is! With the crock pot I had a issue with liquid that just wouldn’t cook away and, with the other pot the liquid cooked out way too fast and the apples were trying to stick. But with the cast iron pot everything is way more consistent:)
I’m pretty sure I have decided to stick with this recipe because its just the best!! If I come up with something better I will be sure to let everyone know, hah!
Also, these homemade buttermilk biscuits deserve a whole separate recipe post:)
Favorite Chips & Pepper Apple Recipes
Cinnamon Apple Butter
Ingredients
- 8-10 cups apples peeled, cored, and sliced
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 cup water
- 1/2 teaspoon salt
- 2 teaspoons cinnamon or 1 cinnamon stick
Instructions
- Put peeled, cored, and sliced apples into heavy bottomed stockpot on low heat.
- Add the rest of the ingredients and cook covered for 3-4 hours. Stir occasionally. Use immersion blender to get the desired consistency.
- Remove lid and continue to cook until all liquid is gone. It should thicken to almost jam consistency.
- Remove from heat and cool. It will continue to thicken some as it cools.
- Store in 5-6 pint jars with lids or containers with lids in refrigerator for up to 1 month. Or freeze for up to 6 months.