This chai spice apple butter is deeply flavorful and intense. While it takes some time to make, it is not at all a difficult recipe. In this recipe, as with most cooking and baking, follow John Irving's (and Garp's) advice: use good ingredients. Don't take any shortcuts. I cannot give you exact measurements because I didn't measure exactly. I followed the procedure for making apple butter from Simply Recipes.
If you are planning to can your apple butter, please follow their advice for sugar amounts. Since I was not planning on canning mine, I used less sugar than what might be considered safe for traditional canning. Please feel free to use your favorite spice blend and up the amounts as you see fit.
8-9medium to large apples of several varietieswashed but not peeled
1/2-1cupapple cider vinegardepending on if you like that *zing* or not
2cupswateror use apple cider and adjust the sugar accordingly
2 ½cupsgranulated sugar
2teaspoonscinnamon
2teaspoonschai spices(ground, your favorite blend or Mt. Baker from Savory Spice Shop
½ to 1teaspoonskosher salt
Instructions
Quarter the apples and throw them all in a large pot. No need to peel or core since that's where a lot of the flavor and the thickening power comes from.
Add the apple cider vinegar and water.
Cover the pot and bring to a boil. Adjust the heat to a simmer and simmer until all the apples are very soft--and even falling apart. You may have to shove some of the apples on the top of the pile to the bottom to ensure that all the apples get very soft.
Once the apples are very soft, press the apples--liquid, skin, seeds and all--through a coarse strainer or a food mill with the medium die (I highly recommend picking up a food mill. Very useful piece of equipment). You'll end up with something that looks very much like applesauce, and you'll leave all the seeds and skins behind.
If planning on canning, please follow the rules in the original recipe for sugar amounts. If not, use sugar to taste like I did.
Add the sugar, salt and spices to the pot and stir well. Bring the mixture to a boil and cook over medium-low heat, stirring almost constantly with a wooden spoon or heat resistant spatula, until the mixture has thickened considerably, reduced visibly and intensified in color. Taste as you cook since you may want to adjust some of the seasonings. Keep in mind that all the flavors will concentrate as you cook them, so err on the lighter side of seasoning until the apple butter is close to being done. Total cooking time for me was 2 hours.
Cool and then chill. Use as you would any jam or jelly.
Notes
**You will need to use the correct amount of sugar if you plan on canning your apple butter. Please refer to the original recipe on Simply Recipes. Otherwise, just go with what tastes good to you.Nutritional information calculated on a yield of approximately 2 cups and 16 servings of approximately 2 Tablespoons each