Applebutter

Most homemade apple butter calls for cups of added sugar. This version skips it entirely, using frozen apple juice concentrate as the sweetener instead. The concentrate is intensely sweet and apple-forward, so the finished butter tastes rich and full without any white sugar in sight.

Six apples simmer uncovered with water and juice for a full hour, breaking down completely into a soft, aromatic mash. Cornstarch mixed with the remaining apple juice goes in to thicken it before everything hits the blender and becomes completely smooth.

Cinnamon and a pinch of ground cloves go in at the blend stage, which keeps the spice flavor vivid rather than cooked-out. No pectin, no canning equipment, no water bath. This is a refrigerator apple butter that keeps for up to two weeks and takes about 90 minutes total.

Kitchen Tips

• Simmer uncovered for the full hour. The liquid needs to evaporate and concentrate; covering traps steam and keeps the mixture too loose.
• Mix the cornstarch with the cold apple juice before adding to the hot mixture. Cornstarch added dry will clump.
• Blend while the mixture is still hot, being careful with steam. Use a blender lid with the center plug removed and covered with a towel, or use an immersion blender.
• Store in clean glass jars in the refrigerator. This is not shelf-stable and should be treated like any other refrigerator spread.

Variations

• Spice forward: Add ¼ teaspoon of allspice and a pinch of nutmeg alongside the cinnamon and cloves for a more complex spice profile.
• Slow cooker method: Cook the apples in a slow cooker on low for 6-8 hours, then blend and thicken with cornstarch for a hands-off version.