Slow-cooked, naturally sweetened, and finished with a whisper of our own culinary lavender. This is autumn in a jar, made the way we like things around here: unhurried and honest.
Makes about 4 to 5 half-pint jars
There's no rushing apple butter, and we wouldn't want to. We quarter our apples, cook them down slowly until the whole kitchen smells like fall, then press them smooth and let them simmer until they mound thick on a spoon. A touch of honey rounds out the sweetness, warm spices add depth, and a light hand of our own culinary lavender ties it all together, present but never overpowering.
This is the kind of thing that belongs on a warm biscuit, swirled into oatmeal, or spooned beside a wedge of sharp cheese. It keeps beautifully in the pantry until you're ready, and it makes a thoughtful little gift for someone who appreciates things made with care.
Naturally grown, thoughtfully crafted, and made in small batches here at Green Roof Lavender.
Soften the apples. Wash and quarter your apples. Leave the skins and cores in place; that's where much of the natural pectin and flavor lives. Pile them into a slow cooker with the apple juice and vinegar. Cover and cook on high for about 3 hours, until everything is fork-soft.
Mash and mill. Mash the softened apples with a potato masher, then press the pulp through a food mill or conical strainer to leave the skins and seeds behind. What drops into the bowl is your smooth apple base.
Season and reduce. Return the puree to the pot. Stir in the honey, spices, salt, lemon juice, and 2 tablespoons of the lavender syrup to start. Cook over medium-low, stirring often, until it darkens and mounds on a spoon, roughly 1 hour.
Taste and adjust. This is the important part, and it's what makes it your recipe. Taste as it thickens. Want it sweeter? Add honey. Want more floral lift? Add the last tablespoon of lavender syrup a little at a time. If it ever edges toward soapy, a few extra drops of lemon pull it right back.
Jar it. Ladle the hot butter into hot, clean jars, leaving 1/4 inch of headspace, wipe the rims, and seal fingertip-tight.
To Can for the Pantry
Process in a boiling water bath: 10 minutes for half-pints and pints, 15 for quarts (add time for altitude above 1,000 feet). Let the jars rest undisturbed for 12 to 24 hours, then check that each lid is sealed. Sealed jars keep up to a year in a cool, dark spot. Anything that doesn't seal goes in the fridge to enjoy within a few weeks.