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Paleo Apple Butter

  • Author: Miss AK
  • Yield: 6 cups 1x
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the heat and ladle apple butter into glass jars. This will keep well in the fridge for a few weeks.