Ingredients
- 6 large apples
- 3/4 c. water
- 1/4 c. apple cider vinegar
- 1/4 c. maple syrup
- 1 c. coconut sugar
- 1 Tsp. cinnamon
- 1/4 Tsp. allspice
- 1/4 Tsp. nutmeg
Instructions
- Wash and quarter the apples and remove the core with a knife. Leave the skin on and drop them into a large stock pot. Add the apple cider vinegar, water, and maple syrup and bring the mixture to a slow boil over medium heat.
- Once the boil is reached, cover and allow the mixture to simmer for 10 minutes, or until all of the apples are soft and start to break apart.
- Remove the pot from the heat. If you have an immersion blender, feel free to use that to puree the mix, but I dumped everything into my food processor and pulse until the mixture was just smooth.
- Pour the apple puree back into the stock pot over medium heat. Add the coconut sugar, cinnamon, allspice, and nutmeg. When a slow boil is reached, turn the heat to medium low and allow the apple butter to simmer, uncovered, to reduce for about 15 minutes, or until thick.
- Remove from the heat and ladle apple butter into glass jars. This will keep well in the fridge for a few weeks.
Find it online: https://www.missallieskitchen.com/paleo-apple-butter/