Now that we’ve got a batch of applesauce, let’s go a little further and turn it into apple butter. Have you had apple butter? It contains no actual butter (vegans rejoice!), just apples, spices, and sugar. This is a silky, spicy spread that can be slathered on toast for a quick breakfast or spooned into prebaked tart shells for an elegant dessert. -Moriah Simmons
Makes 4 8-oz jars
- 4 cups applesauce or apple puree
- 1 cup dark brown sugar
- 1 tsp ground cinnammon
- Pinch of ground cloves
- 1/4 tsp ground allspice
- 1 lemon, zested and juiced
Add apples and ground spices to a medium saucepan and cook over low heat, stirring frequently. Cook 1-2 hours, until thick and smooth. (Old recipes often say to cook apple butter 4 hours, but you can shorten the cooking time by pureeing the applesauce with an immersion blender.) Stir in lemon zest and juice.
Pour into jars, top with clean lids, and boil in a waterbath for 10 minutes.