Smoked Apple Butter

How to Make Smoked Apple Butter

1. 1

   Step 1: Prep the apples

   Peel, core and quarter the apples so they are all similar sizes for even cooking. Toss the cut apples with the lemon juice to prevent browning and let them rest while you get the smoker ready.

   For this step

   • 6 lbApples (mixed firm varieties like Fuji, Honeycrisp, Granny Smith)
   • 2 tbspFresh lemon juice
   
2. 2

   Step 2: Smoke the apples

   Preheat your pellet smoker to 225°F (107°C) and load with applewood or hickory pellets for a sweet, balanced smoke. Arrange apples cut-side down on a foil-lined tray or grill pan and smoke for about 1.5–2 hours, or until the fruit is very soft and lightly caramelized at the edges.

   For this step

   • 2 cupsApplewood or hickory pellets (for pellet smoker)
   
3. 3

   Step 3: Puree and combine with liquids and spices

   Transfer the hot smoked apples to a blender or food mill and puree until smooth (a few coarse bits are fine). Pour the puree into a large heavy-bottomed saucepan, add the apple cider, brown sugar, granulated sugar, cinnamon, nutmeg and salt, stirring to combine and dissolve the sugars over medium heat.

   For this step

   • 2 cupsApple cider
   • 1 cupPacked dark brown sugar
   • 1/2 cupGranulated sugar
   • 2 tspGround cinnamon
   • 1/4 tspGround nutmeg
   • 1/2 tspKosher salt
   
4. 4

   Step 4: Reduce to apple butter

   Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring every 5–10 minutes, until the puree is very thick and glossy and holds a line on a spoon, about 60–90 minutes. If you prefer an ultra-smooth texture, use an immersion blender briefly during the last 10 minutes.
   
5. 5

   Step 5: Finish, jar and store

   Remove the pan from heat and stir in the vanilla. Taste and adjust seasoning; hot-fill the apple butter into sterilized jars, seal, and cool; refrigerate for up to 3 weeks or process in a water bath for long-term storage. Enjoy chilled or at room temperature on breads, cheese plates, or as a glaze.

   For this step

   • 1 tspPure vanilla extract
   

1. Peel, core and quarter the apples so they are all similar sizes for even cooking. Toss the cut apples with the lemon juice to prevent browning and let them rest while you get the smoker ready.
2. Preheat your pellet smoker to 225°F (107°C) and load with applewood or hickory pellets for a sweet, balanced smoke. Arrange apples cut-side down on a foil-lined tray or grill pan and smoke for about 1.5–2 hours, or until the fruit is very soft and lightly caramelized at the edges.
3. Transfer the hot smoked apples to a blender or food mill and puree until smooth (a few coarse bits are fine). Pour the puree into a large heavy-bottomed saucepan, add the apple cider, brown sugar, granulated sugar, cinnamon, nutmeg and salt, stirring to combine and dissolve the sugars over medium heat.
4. Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring every 5–10 minutes, until the puree is very thick and glossy and holds a line on a spoon, about 60–90 minutes. If you prefer an ultra-smooth texture, use an immersion blender briefly during the last 10 minutes.
5. Remove the pan from heat and stir in the vanilla. Taste and adjust seasoning; hot-fill the apple butter into sterilized jars, seal, and cool; refrigerate for up to 3 weeks or process in a water bath for long-term storage. Enjoy chilled or at room temperature on breads, cheese plates, or as a glaze.