The canner is running hot these days. So many goodies are ready to be preserved, and we don’t want to miss making them. Apples are one of our favorites to preserve for winter. We make applesauce, apple jam, and apple butter. And if you need more recipes for apples, read a dozen ways to preserve apples next.
The difference between applesauce, apple jam, and apple butter
You might be wondering, what is the difference between applesauce, apple jam, and apple butter anyway?
It’s really mostly just the cooking time. You don’t want to overcook your applesauce; we prefer apple jam to be somewhat thicker and sweeter, with some fruit pieces, and apple butter is apples cooked down to a buttery texture. Cinnamon or nutmeg is also often added to apple butter.
Where to get apples for applesauce, jam, and butter?
The best way to have homegrown apples in abundance is to grow your own. However, if you don’t have an apple tree or not enough apples on it, there are usually lots of apples around to pick. We have had great experiences using a Facebook ISO apple posts. Most people with too many apples are glad to have someone come 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 tart apples are better for jam; sweet ones are better for sauce and juice, and a mix of sweet and tart apples makes great apple butter.
Apple Sauce recipe
Our preferred method for making apple sauce is using the Vitamix blender; it 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 and washed thoroughly.
6 pounds quartered apples
1/2 cup water
Cinnamon, cardamom, allspice, etc. (to your liking)
2 tablespoons lemon juice (to keep the color and for safety)
Bring the apples to a boil with just enough water to prevent them from burning
Add lemon juice
Cook for about 5-15 minutes till the apples are heated through
Transfer the hot apples to a high-speed blender and blend till creamy.
Ladle into clean jars, leaving 1/2 inch (1 cm) headspace; close with lids; screw on bands to finger tight
Process for 20 minutes in a water bath or steam canner. Adjust the timing to your altitude.
Apple Jam Recipe
Apple jam is one of our all-time favorites. 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; they make the perfect jam texture. 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 in a food processor into very small pieces. You do not want to mush them, though. If you don’t have a food processor, a grater will give similar results. Or just chop them really fine.
Weigh the chopped apples to know how much sugar to add.
In a big saucepan, 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 until the desired thickness is reached.
Ladle the jam into clean jars, leaving 1/4 (0,5 cm) headspace. Close with lids; screw on bands to finger-tight.
Process in a water bath or steam canner for 10 minutes; adjust the time to your altitude.
Apple Butter recipe
Apple butter is best made in a slow cooker overnight. Core washed apples and cut them into quarters, they do not need to be peeled, it’s more a preference thing, since the peal has a taste to it. If the apples are sprayed or waxed, it’s better to peel them.
Fill the slow cooker with the apples. You can fill the slow cooker to the top since the apples will cook down.
Set the slow cooker to low and cook overnight, or for about 12 hours.
Add the spices you desire: cinnamon, cardamom, allspice, ground cloves, sugar, or honey, etc. (to your liking).
Using a hand blender, puree the apples to the desired texture.
Set the slow cooker to high with the lid off and cook until the desired thickness.
Ladle into clean jars, leaving 1/4 inch (0.5 cm) headspace. Close with a lid and screw on band to finger tight.
Process in a water bath or steam canner for 10 minutes; adjust the time to your altitude.
Ideas to use applesauce, jam, and butter
Applesauce is a versatile puree used as a simple snack, a healthy baking substitute, and a savory meal accompaniment. It’s delicious with traditional Kaiserschmarrn.
Apple jam tastes great as a traditional peanut butter-and-jam combo. Try it also with homemade kartoffelpuffer (potato pancakes) or on crepes.
Apple butter is so good on homemade bread.
There you have it: delicious recipes for Apple Sauce, Apple Jam, and Apple Butter. These are great ways to preserve apples for winter.
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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.