Pennsylvania Dutch Low-Sugar Apple Butter
Low-Sugar Pennsylvania Dutch Apple Butter is simple to make and delicious. The brown color develops from the caramelization of the fruit sugars.
- Serves: 10 persons
- 6apples (peeled, cored and quartered, about 3 pounds)
- ¾cup apple cider or juice (unsweetened)
- 2to 4 tablespoons sweetener (agave syrup, honey, sugar)
- 1teaspoon ground cinnamon
- ¼teaspoon ground cloves
Step 1Gather the ingredients.
Step 2Chop the 6 peeled, cored, and quartered apples into small chunks and place them in a saucepan. Add 3/4 cup unsweetened apple cider or apple juice (can be reconstituted from frozen), 2 to 4 tablespoons the sweetener of choice (agave syrup, honey or sugar), 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
Step 3Bring to a boil, then reduce heat, cover, and simmer, stirring often, for 1 hour. The apples should be very mushy.
Step 4Remove cover and simmer for another 1 to 2 hours, stirring frequently so the fruit doesn't burn. The mixture will get thick and turn dark brown, from the caramelized sugar.
Step 5When you stop cooking is up to personal preference. Again, the picture shows apple butter which was cooked until it was shiny, dry and thick like jam. You can always quit while it is still soft and a bit runny.