Apple butter appears to be applesauce mixed with sugar that is reduced to create something similar to jam. This is good. Some recipes make chunky apple butter. Apples contain a lot of pectin. No pectin must be added to make apple butter. This recipe is from the Ball Blue Book. This apple butter was made in a saucepan over a burner on a stove in about 1 hour. The Joy Of Cooking recommends slowly roasting the butter in the oven for several hours. The flavor of the confiture that I made is significantly different than jam made in a saucepan. The strawberries in the confiture were roasted. The Ball Blue Book recommends substituting some of the sugar with brown sugar to create a different flavor. Some people may substitute the water used in this recipe with apple juice or they may add a pinch of salt.
Note: 1) there is a recipe in ad hoc at home by Thomas Keller for apple butter, he slowly cooks the apple butter for a long time in a slow cooker
Sometimes a writer at the New York Times named Sam Sifton includes seminary lessons in his weekly emails. He mentions interesting things about religion during religious holidays. I have a philosophical background. I have included something that I have written to understand Easter based on my interpretation of the Bible. A French person may call their interpretation of the Bible their hermeneutics.
1. Ball Blue Book (Edition 37) (Hearthmark, LLC, 2014), 44.
2. Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker: The Joy of Cooking (New York: Scribner, 2006), 936.