The canner is running hot these days. There are so many goodies that are ready to be preserved and that we do not want to miss making. Apples are one of our favorites to preserve for winter. We make applesauce, apple jam, apple butter and apple chips. Also, the ajika salsa recipe includes apples. If there are still apples left, we juice them.
What is the difference between applesauce, apple jam, and apple butter anyways?
It’s really mostly just the cooking time. You do not want to overcook your applesauce so it is nice and smooth, we prefer apple jam to be somehow thicker and sweeter also to have some fruit pieces in there, and apple butter is apples cooked down to a buttery texture. Also, cinnamon or nutmeg are often added to apple butter and if desired to apple jam, too.
The jam can be used just like apple butter or applesauce depending on your preference.
Where to get apples for applesauce, jam, and butter?
The best way is to grow your own. However, if you don’t have an apple tree or not enough apple on it, there are always lots of apples around to pick. We have had great experiences using Facebook ISO apple posts. Most people who have too many apples are glad to have someone come and pick them. You can also look in your neighborhood for loaded trees, and knock on the door to ask for apples. Some areas even have fruit trees growing in public areas. Look around, ask around, and you will find yummy apples for apple jam, sauce, and butter.
I find sour apples are better for jam, sweet and juice for sauce and just sweet make great butter.
Let’s talk sugar
Applesauce, jam, and butter can be made without added sugar. In fact, applesauce tastes great plain. Apple butter does not need much for my liking, but apple jam needs sugar, not just for the sweetness, but also for the texture, I find. You might have a different taste, that’s fine.
Personally, we do not even own any white sugar, it’s not just empty calories, but also bleached and often made out of GMO beets, meaning most likely loaded with harmful chemicals. We use organic cane sugar instead. Those are also empty calories, but not as harmful. The best sugar would be date sugar because it is a whole food.
We see products with added sugar, as a treat. It is not something we eat lots of on a daily basis. It is good to train our taste buds to like less and less added sugar.
Applesauce in a Vitamix blender
Using the Vitamix blender for blending apple results in the creamiest applesauce you will ever taste. The longer you mix, the creamier it becomes. When processing apples in a high-speed blender, they do not have to be peeled. If the apples are small, more like crab apples, you can even leave the core in. The blender will blend everything to a nice creamy texture. Just make sure your apples are grown organically.
5 pounds quartered apples
1/2 cup water
Cinnamon, cardamom, allspice, etc. (to your liking)
1 tablespoon fresh lemon juice (to keep the color)
Bring the apples to a boil with just enough water to prevent them from burning.
Add lemon juice and spices if used (we prefer plain)
Cook for about 5-15 minutes
Transfer the apples to a blender and blend till creamy
Ladle into clean jars
Process for 20 minutes in a water canner
Apple jam in a food processor
Apple jam is one of our all-time favorites, speaking of which Apple jam is not apple butter, it is jam! This is the traditional way we have made jam for many years. I like the pieces of apples in it, it just makes the perfect texture for jam. But it is a bit more work – so worth it though. The jam turns out so yummy and has a delicious color, too.
Cut, core, and peel the apples. Then process them to very small pieces in the food processor. You do not want to mush them though.
Bring the apples to a boil
Add 1 part sugar to 2 parts apple (You can add more or less depending on your taste)
Cook for about 20 minutes or till desired thickness
Ladle into clean jars
Process for 20 minutes in a water canner
Apple butter in the slow cooker
Apple butter is best made in a slow cooker overnight. Core apples and cut them into quarters, they do not need to be peeled, it’s more a preference thing.
Fill the slow cooker with the apples. The slow cooker can be filled to the top since the apples will cook down.
Add the spices you desire, cinnamon, cardamom, allspice, ground cloves, etc. (to your liking). And 1 -2 cups sugar or honey.
Set the slow cooker on low and let it cook overnight.
In the morning using the hand blender, puree the apples to the desired texture.
Set the slow cooker on high with the lid off and cook till desired thickness.
Ladle into clean jars
Process for 20 minutes in a water canner
Applesauce is best with kaiserschmarrn. Apple jam tastes great with homemade kartoffelpuffer – potato pancakes, and apple butter is so good on homemade bread.
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Thank you Anna, this was interesting to know the differences. I want to try making apple butter now that I understand it is a simple process in the slow cooker! I had thought I would spend hours at the stove stirring a pot….Hopefully it will work without any added sugar.
You are welcome. It will greatly depend on your apples. Sweet variety should be more than sweet enough, however, a sour apple might benefit from a little sweetener.
This was a wonderful read and I never realized how different the three kinds could be! 😁Question though–I don’t can– is it possible to freeze apple butter or will that ruin it? 😒
No experience here, however, I don’t see why it would ruin it. Try it and see how you like it.