In many Amish communities, apple butter day is one of the most anticipated events of the year — families gathering to stir large copper kettles over an open fire. This stovetop version brings that same patient philosophy into your kitchen, with a sourdough starter adding a subtle tang no commercial jar can approach.
Ingredients
Method
- Combine apples and apple cider in a heavy pot over medium heat. Cover and cook 20-25 minutes, stirring occasionally, until completely soft.
- Use an immersion blender directly in the pot, or pass through a food mill, to achieve a smooth puree.
- Stir in the sourdough discard – it blends seamlessly into the warm puree and begins adding its tang immediately.
- Add sugar, cinnamon, cloves, allspice, lemon juice, and salt. Taste and adjust sugar to your liking.
- Reduce heat to the lowest setting. Cook uncovered, stirring every 10-15 minutes, for 1 1/2 to 2 1/2 hours, until thick and dark and holding its shape on a cold spoon.
- Ladle into sterilized jars while hot. Refrigerate up to 3 weeks, or water-bath can (10 minutes) for 12 months shelf-stable.
No starter on hand? Substitute 2 teaspoons of apple cider vinegar for a similar brightness — the sourdough just adds an extra layer worth keeping a starter for.