Spiced apple butter from The Guardian Feast supplement, October 12, 2019 (page 3) by Yotam Ottolenghi

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Notes about this recipe

  • Bloominanglophile on November 20, 2021

    I made this with a mix of apples that were taking over my countertop (most were of an unknown type of apple gifted to me by a friend, plus two Granny Smith and three either Gala or Fuji). I followed the ingredients, but first went ahead and peeled and cored the apples, then measuring 2KG of them to use for the butter. I thought about adding extra sugar/spices, but decided not to--and I'm glad I did. It still came out quite sweet. This doesn't look like the apple butter you may have grown up with, due to using a lighter colored sugar and cinnamon sticks instead of ground cinnamon, and the vanilla bean contributing a different flavor note, but it is delicious! Well worth the time to make. I ended up with 3-16oz. canning jars plus extra in a Bon Maman jar (I did water process the canning jars). Now I'm looking up recipes to highlight this lovely apple butter!

  • Astrid5555 on August 11, 2020

    With the abundance of summer fruit around no one wanted to eat all the apples that had been included in our farm box over the past weeks so I was looking for a recipe to make apple butter. So glad I gave this one a try! Two hours and a good workout later the house smelled incredibly delicious. I canned 3 jars and can’t wait to use the apple butter in my fall/Christmas baking adventures. The small spoonful I tried tasted excellent.

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