Apple Butter


1 1/2 lbs assorted apples (about 5 medium), cored and coarsely chopped*
1/2 cup filtered water or apple cider (not apple cider vinegar)
1/4 cup granulated sugar
2 tbsp. Lemon juice
1/4 - 1/2 cup packed light brown sugar (to taste)
1/4 tsp. ground cinnamon
Pinch ground cloves & Sea Salt


Place apple pieces and cores in a large saucepan along with water, granulated sugar and lemon juice. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook apples for 20 to 25 minutes or until apples begin to soften and fall apart.
Remove from heat and discard cores. Run softened apples through a food mill, discarding any remaining solids or seeds. (Alternatively, if you don’t have a food mill, blend softened apples in a food processor or using a hand blender until smooth.) You should have about 2 cups of apple puree.
Return puree to saucepan and set over medium-low heat. Add brown sugar to taste, along with spices and salt. Gently simmer, stirring regularly to avoid spattering, until apple butter is deep caramel in color and thick enough to hold its shape on a spoon.
Transfer to a jar or airtight container and keep refrigerated for up to 3 weeks.

Recipe: Love & Olive Oil

Annah Kassen