D.I.Y. Friday: Homemade Apple Butter
8 apples, washed and peeled (I used a mix of Granny Smith and Fuji)
4 tablespoons (84 g) pure maple syrup, plus more to taste
1/8 teaspoon kosher salt
2 teaspoons apple pie spice*
*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.
Grate the flesh of each of the peeled apples on a medium grate into a large, heavy-bottom saucepan. Add the maple syrup, salt and apple pie spice, and mix to combine. Place the pan over medium heat and cook, stirring occasionally, for about 45 minutes. The mixture will begin to liquify, and then will begin to cook down and darken in color. Continue to cook for up to another 15 minutes, stirring occasionally, until the mixture is evenly golden brown and the liquid has reduced, leaving behind a thick paste.
For perfectly smooth apple butter, transfer the mixture to a blender or food processor and process until smooth. Add more maple syrup by the teaspoonful to taste, up to another 2 tablespoons. If you add too much syrup, you will thin the apple butter. Transfer to a heat-safe container and allow to cool completely before storing in the refrigerator or using in a recipe (or on toast!).