Apple butter is a smooth puree of fruit — rather than chunks — and must be approached differently than jam.
When making fruit jam, which is technically small chunks of fruit cooked with sugar, stone fruit works well because the fruit is soft enough to break down during cooking while also retaining some pieces for a pleasant, chewy texture. Apples, however, won’t soften as much as you need them to by the time the jam is done, so you must cook the apples until very soft first, then purée them.
So, to make apple butter, you need to cook and purée your apples before you add the sugar and lemon juice needed to preserve them. Here are the steps: First things first: Wash the apples. Apples from the market most likely have a little dirt on them, and you’ll be using the whole fruit — skins, cores and all — so you want to make sure they’re clean. No need for soap or scrubbers, as that would damage the fruit; simply run the apples under some warm tap water and use your fingers to gently loosen any dirt on the outside.Next, you want to prepare the apples to be puréed.
Once the apples are soft, use a slotted spoon or spider to transfer them, in batches, to a food mill set over a large bowl. Then process the apples in the food mill, discarding the skins and seeds after each batch. Using a food mill is the best way to achieve a great texture to the apples while also allowing you to cook them in large, skin-on pieces, since the mill will strain out the skins, seeds and tough core fibers of the apples by itself.
Once the apples are processed into a purée, it’s time to start making your apple butter by adding sugar, lemon juice and salt, just like the process of making
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