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Chai Spiced Apple Butter

8/29/2016

7 Comments

 
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    This fruit butter adds warm Chai Tea spices to your apples,  You make my Homemade Chai Tea Concentrate first and then use that to complete the recipe.  You can adjust spices when butter is almost all the way cooked down so that you can enhance the spices you want to shine through (I love cardamom, vanilla and cinnamon and usually add more near the end of cook time)  People often ask which apples to use, I used gala apples in this - but, I really do think any sweet apple variety will do!  ~Enjoy! Diane 

Ingredients: 
Homemade Chai Tea Concentrate {Masala} 
4 cups chai tea concentrate 
(the Chai Concentrate recipe renders the 4 cups liquid needed for this recipe) 

4 pounds apples
8 ounces apple cider or juice
1/2 cup granulated sugar
1/2 cup brown sugar

Yield: 4 half pints

Directions:

Start on the stove top: Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of chai concentrate and bring to a boil over high heat. Keep mixture at a medium-high boil, stirring occasionally, until the apples are completely broken down and the apples are soft, 30 to 40 minutes. 

Into the slow cooker:  Pour the softened apple mixture from your pot into a 6-quart slow cooker. Puree with immersion blender. Taste your mixture and add in any additional sugars or spices that you prefer. I added in a bit more brown sugar along with some more cinnamon and vanilla.  Cook on the "Low" setting with the lid propped up or set askew to allow the liquid to evaporate for 6 to 8 hours, stirring occasionally, until mixture is thick and dark.(Keep in mind different slow cookers cook at different temperatures.)  
My motto is - "You know your apple butter is ready when you can stand a large spoon up in it without the spoon falling over - otherwise, you just have applesauce."
 
Onto canning: Place the slow cooker on high for 10-15 minutes, ladle hot apple butter into sterilized, hot canning jars, leaving 1/2-inch head-space. Apply a new lid and tighten down with band, process for 10 minutes in a boiling water-bath canner (or according to your altitude) Carefully remove the jars from the canner to a draft free spot (I place mine on a towel lined cookie sheet on my counter top) and do not disturb for 12 hours.  After 2-3 hours, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed.  After 24 hours, remove bands, wash jars, label and store in pantry for up to 1 year. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home




7 Comments
Nettie Moore link
8/30/2016 06:39:46 pm

Love this, I have so many apples, sounds delicious <3 Nettie

Reply
Mary Marshall link
9/1/2016 09:18:00 am

As you know, this is right up my alley! Can't wait to try it!

Reply
Wendi Leitzell
9/5/2016 10:57:57 am

When using the chai concentrate for the apple butter recipe are you actually putting the black tea bags in, or just using the spiced liquid? Looks like a lovely recipe!

Reply
Diane
9/5/2016 12:09:37 pm

you are making the concentrate first and straining out all the cinnamon sticks etc, and removing tea bags...and adding only the liquid to the apples.

Reply
Diane
9/5/2016 12:11:19 pm

In my Chai Concentrate Directions: ..."Pour mixture through a strainer or cheesecloth and reserve the liquid (your concentrate.)"

Wendi Leitzell
9/5/2016 02:20:25 pm

I understand that I'm supposed to strain the spices from the liquid, but what I wasn't sure about was whether the black tea is necessary for the apple butter recipe. Thanks again.

Diane
9/5/2016 02:56:35 pm

Yes, for this recipe the black tea is needed but, you can always make my "Spiced Apple Butter" recipe instead which is very similar in flavor/spice and involves no concentrate...

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy