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Apple Butter with Maple Syrup and Garam Masala Spices

A smooth blend of apples, Garam Masala spice, cinnamon, and a hint of vanilla. Perfect on toast, vanilla ice cream or as a sweet touch to your favorite, savory dish.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 0

Equipment

  • 8 12 oz canning jars with lids and bands
  • 1 set of kitchen tongs
  • 1 ladle
  • 1 wooden spoon
  • 1 clean kitchen towel
  • 1 Bubble remover and headspace tool (optional)

Ingredients
  

  • 6 cups apples (peeled, cored, and chopped) (a mix of sweet and tart varieties)
  • 2 tbsp Garam Masala spice blend
  • 2 tsp ground cinnamon
  • 2 tbsp vanilla extract
  • 1/2 cup maple syrup

Instructions
 

  • Prepare the Apples:
    Peel, core, and chop the apples into small pieces.
  • Cook the Apples:
    In a large, heavy-bottomed pot, combine the chopped apples, garam masala, ground cinnamon, maple syrup and vanilla extract. Cook over medium heat, stirring frequently until the apples are soft and the mixture has thickened, about 45-60 minutes.
  • Blend the Mixture:
    Use an immersion blender or transfer the mixture to a blender or food processor and blend until smooth. If you decide to blend in a blender, either blend in small batches, making sure your lid is very secure, so the hot apple butter doesn't pop the lid off and burn you OR secure the lid and place a dish towel over the top of it before blending (holding it secure the whole time), so that if the heat creates pressure under the lid and apple butter comes out, the towel will protect you from getting burned.
  • Check Consistency:
    Check the consistency of the apple butter. It should be thick enough to spread easily. If needed, cook a bit longer to achieve the desired thickness.
  • Return blended apple butter to pot and reheat until bubbling.
  • If you want to make extra sure you are using sterilized jars in order to ensure the longest shelf life in the refrigerator: Fill a stock pot large enough for the water to cover the the canning jars 1-2 inches when submerged. Place the canning jars and lids (rings are not necessary, as they don't touch the food) in the water. Turn burner on high.
  • Prepare Jars:
    Once the water is hot, but not boiling, leave the lids in the water for another 5 minutes and then remove them from the water with tongs. Boiling the lids can damage the plastic seal.
  • Leave the 12 oz canning jars in boiling water for 10 minutes and then remove them with tongs and place on a clean towel on a cooling rack, cutting board or heat safe surface.
  • Fill Jars:
    Ladle the hot apple butter into the prepared jars, leaving about 1/4-inch headspace.
  • Remove Air Bubbles:
    Run a bubble remover tool around the inside of each jar to release any air bubbles. If you don't have a bubblier remover, you can use a sterile butter knife or chop stick. Adjust the headspace if necessary.
  • Wipe Jar Rims:
    Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
  • Apply Lids and Bands:
    Place sterilized lids on the jars and screw on the bands until tight.
  • Cool and Test Seals:
    Allow the jars to cool on a clean kitchen towel. The buttons on the top of the lid will not likely depress, since you aren't canning them.
  • Store or Gift:
    Store the sealed jars in the refrigerator. Refrigerate and use within a few weeks to a month.
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