Preserving Autumn: Marisa’s Apple Butter Method

Written by Marisa McClellan of Food in Jars.

In recent years, apple and pear butters have become integral parts of my fall. I spoon pear butter into my morning yogurt and spread apple butter on scones (often atop a primary layer of peanut butter).

They are sweet, fairly healthy (as fruit spreads go) and I can’t bear to head into winter without five or six pints squirreled away in my coat closet.

I tend to make fruit butters in a two-day process. Here’s how I typically do it.

Cutting & Cooking

Starting with about seven pounds of whole pears or apples, I simply cut them into chunks (the apples get peeled, but I leave the skins on the pears) and cook them down into sauce with a little bit of water or cider, as Aimee demonstrated with her Classic Applesauce. When they can be squished with the flat side of a wooden spoon, I puree them with an immersion blender.

If you don’t have an immersion blender, you can use a regular blender (working carefully in batches) or a food mill to create a smooth sauce from the cooked fruit. If you simply wanted sauce, you could stop right here. Or you can proceed with cooking the sauce down into butter. [Read more…]