The Accidental Apple Butter Jam! E.A.T #7

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A few weeks ago I was working on a photo shoot with my friend Heather Skelton who is the cooking book editor at Thomas Nelson Publishing/Harper Collins. We were shooting a recipe that called for fresh apples. I quickly made up this “Apple Butter Jam” with the leftovers grabbing my iphone to take a few photos as I worked.  This recipe calls for  4 ingredients and can be completed from start to finish in about 1 hour without any fuss. This same recipe could be done with pears or plums as well. The fresh lemon makes it especially good.

Here are the ingredients:

5 Tart Apples, cored, peeled & sliced

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1 Meyer Lemon, sliced, seeds removed (any lemon will work)

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Add both ingredients to a cooking pot along with 1/2 cup Agave Nectar or Honey & 1/2 cup water.

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Bring mixture to a slow boil. Reduce heat to very low. Stir every now and then. You can do some other things, such as have a cup of tea, read a book or just meander around your house thinking lofty thoughts. In about 45 minutes to an hour this is what it all looks like. Thick, glossy and yummy. Not too sweet, not too tart.

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Spoon slightly cooled Apple Butter Jam into glass jars. Add a lid and store in the fridge. It really is as “easy as that”.

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Hot buttered toast with Apple Butter Jam.

Enjoy!

17 thoughts on “The Accidental Apple Butter Jam! E.A.T #7

  1. That really is easy! I keep seeing mentions of apple butter and have to fess up that I didn’t know what the fuss was about, why it was different from apple sauce, why it’s called butter, and what would I do with it. You have managed to answer all my questions Teresa, thank you !

    1. Yes Claire, but I took the apple butter concept one step beyond the norm. I just kept cooking it until it reduced to the state of “jam”. Much better than plain apple butter. Thanks for stopping by.

  2. Your pictures are gorgeous and this really is an easy apple butter jam. I can wait to try it cos I just got some beautiful Meyer lemons from my In-Law’s garden. Wish you a wonderful weekend. How lucky you’ve get to work on photographing a cookbook. That sounds very exciting to me. 🙂

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