"There's something incredibly rewarding about making your own preserves, taking a glut of seasonal produce and turning it into treats you can enjoy the whole year round. Apple butter is a prime example of this. Although it takes some time to cook, the spread is very easy to make. The only part that trips up home cooks is knowing exactly when it's fully cooked."
"Testing your apple butter for doneness is as simple as adding a teaspoonful to a plate that's been kept cold in the freezer. If the puree starts to separate and liquid seeps from the sides, you know it's not done yet. Wipe the plate clean and return it to the freezer before repeating the test after another 5 to 10 minutes of cooking."
Cook apple butter slowly to reduce water content and achieve a spreadable, stable consistency. Test doneness by placing a teaspoon on a chilled plate; separation or liquid indicates more cooking is needed. Stir frequently to avoid scorching, and a slight overcook is acceptable for stability. Thin overly thick batches with apple juice or cider to reach the desired texture. Proper reduction of moisture limits microbial growth and helps prevent jar separation and faster mold development, improving shelf life and usability.
Read at Tasting Table
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