Brown Butter Apple Jam
Servings:
14 8oz jars
prep time:
10 mins
cook time:
1 hour 0 mins
Total time:
1 hour 10 mins
Ingredients
-
5 ½ pounds variety of apples
-
2 cups apple cider, for steaming/softening
-
plus another 2 cups apple cider, for simmering
-
2 cups dark brown sugar
-
4 cups cane sugar
-
⅓ cup apple cider vinegar
-
⅓ cup lemon juice
-
Vermont Creamery Unsalted Cultured Butter, for browning
1 cup
-
sprig of fresh sage (optional, for butter)
-
cinnamon stick (optional, for butter)
-
big pinch sea salt
Directions
- Wash and quarter apples, then add them to large heavy bottomed pot (copper jam pot, Dutch oven or stock pot.) Use entire apple, including cores, peels, seeds and stems, for maximum depth of flavor. If you don’t have a food mill or sieve, or want to save on time, peel and core apples before using them.
- Add first 2 cups of cider to apples and cover pot, simmering on medium heat until apples are soft and tender. Stir occasionally. This will take about 10-15 minutes.
- During this time, brown two sticks of butter, either with sprig of sage and cinnamon stick, or without. Instructions on how to brown butter linked here. Remove aromatics once butter is browned. No need to let cool.
- To softened apples, add additional 2 cups cider, infused browned butter, sugars, apple cider vinegar, lemon juice, and sea salt. On medium heat and uncovered, allow to simmer while stirring occasionally for 45 minutes to an hour, or longer for thicker, more reduced texture. Up to 3 hours. Your yield will shrink the longer jam is cooked since you are reducing water content of fruit.
- Once you’ve reached desired texture and thickness, use an immersion blender or standard blender to blend up apple mixture. Salt to taste at this point. Run entire mixture through food mill or sieve for a smooth, velvety apple jam. Otherwise known as apple butter! Allow to cool and firm up before using, or use immediately for thinner texture.
