Why turning to the oven makes cooking pulpy apple puree easier and more stress-free.
, you don’t need a big pot to cook the apple preserves. You can use one, but I advise using a large baking dish or roasting pan and cooking your apple butter in the oven. This is for one big reason and one smaller reason.
The big one is that it prevents you from making a mess all over your kitchen. If you’ve ever cooked tomato sauce, you know how volcanic pulpy liquids like pureed tomatoes can be. Pureed apples work in the same way, so to minimize the type of violent bubbling that can take place in a pot over a direct heat source, take it to the oven.
And the smaller, related reason is that it allows you to lazily check in on the apple butter once every 30 minutes or so to stir it instead of constantly standing over a bubbling pot, stirring hurriedly, which is necessary when making jam. This gives you more leniency on time when it comes to judging when the butter is done cooking.
I like to use a large, long-handled, heat-proof silicone spatula or wooden spoon to stir the apple butter as it cooks. The long handle keeps my hand away from stinging-hot fruit juice, and the wide blade of the spatula scrapes the bottom of the pot efficiently, as well as the sides, where the apple butter will be concentrated and thicker.
As with stone fruit jams, using heat-proof gloves is a great idea, just to have some insurance when pouring the hot apple butter into your jars for storage.
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