![]() These days, apple butter is often made at home using shortcut methods that take a lot less time. Traditional apple butter didn’t contain added sweeteners, and it actually was so naturally sweet that a bit of cider vinegar was sometimes added to add a tang and balance out the caramelized apple sugar. Sealed hot with a bit of oil or wax, apple butter would keep for quite a long time.Īt this point in history, sugar mostly in the form of honey was expensive and a taste of something naturally sweet was a real treat. Sugar is a natural preservative, and making apple butter the traditional way concentrated the sugar in the apples to extend their shelf life as a spread. While traditional, slow-cooked apple butter is absolutely delicious, the method was actually developed as a method of food preservation. The low slow heat would cause natural apple sugars to caramelize, resulting in a deep brown color, and rich caramel flavor. ![]() ![]() The apples would be cooked on a copper kettle over a very low fire for at least 10-12 hours, stirring with a long wooden paddle. The tradition of making apple butter goes all the way back to the middle ages, long before home canning was developed as a method of food preservation. It’s a fun little test, maybe just pause 15 seconds before answering, and if they can’t handle the suspense…tell them this is not a recipe for them. If someone asks you how to make apple butter, don’t bother answering if they’re not patient. Making apple butter is all about low, slow cooking. These days, we can cheat a bit in our modern kitchens, but it’s still just as tasty as ever. Historically, apple butter was cooked over a very low fire, sometimes for days at a time, until the apples transformed into a deep brown and took on a thick consistency. Apple butter is a luscious fruit spread made by slow-cooking apples until their sugars naturally caramelize. ![]()
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