Apple Butter or Apple Jam

Apple jam

Apple Jam
 also known as apple butter, without any butter added nor its creamy.

Why its called apple butter? not apple jam?

Apple butter goes back to the Middle ages era. The roots of apple butter started in Europe, with monasteries having lots of apples. Making apple butter is the best way to use and conserve fruits for monasteries.

A glance at the list of ingredients below, you will not see any butter added. Its only called "butter" because of the soft-thick butter-like consistency. Easy to spread onto your toast.

Apple pie butter

Another reason why its called apple butter... because of its cooking process.

Its cooked over an hour or so, over slow heat until its thick. 

Short cooking time ... the end result is apple sauce!
Long cooking time ... the end result is apple butter!

Apple cider vinegar is added for that extra tartness.

I dabbled in making apple butter/ apple jam... well I am trying very hard not to use butter but....
just because I have plenty of apples in my fridge.

Seems like everyone in this house had enough of apples (unless its for juicing or apple pie..... which reminds me , its been awhile since I make apple pie :) )
Due to some dental issues ie sensitivity... I too prefer not to eat apples any more. Love the crunch but it hurts like h***!!!

With proper care in bottling Apple butter/ Apple jam, can last you, at least a month. 
Testimony : I made this batch on 20th January, and today 21st February (as I am typing this post), its still looks good, taste good.

Don't think I can stretch any further than a month!... only one or two tablespoons left :D
Apple pie jam

yield: 1- 1/2 cupsprint recipe

Apple Jam

prep time: 15 MINScook time: 2 hourtotal time: 2 hours and 15 mins
Homemade Apple jam.


  • 1.1 kg of mixed apples
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 500g caster sugar
  • 1 teaspoon ground cinnamon


  1. Washed, cut apples into chunks
  2. Add cut up apples, apple cider vinegar and water into a saucepan
  3. Bring to boil and let it simmer for 20-30 minutes
  4. Place sieve onto another medium size saucepan.
  5. Pour the whole apple mixture on to the sieve
  6. Using the back of spatula, press out, pushed out as much as soft apples through the sieve (puree state)
  7. Discard the pips and whatever is left that did not passed through.
  8. Add sugar and ground cinnamon to the apple puree.
  9. Cook on medium heat for another 1-2 hour.
  10. Constantly stir to avoid apple puree sticking to the bottom
  11. Once apple puree is thick and smooth, immediately transfer to a sterilised jar.
  12. Referigerate.
Created using The Recipes Generator

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