I’m not sure of anything that you could add but you could certainly cook it down longer. It does seem to thicken a little after it refrigerates. If you want to try to thicken this batch I’d simmer it on the stove and reduce it a bit more, just be careful not to burn it!

I don’t think a hand mixer would be enough to blend up the apple skin. You could peel the apples and a handmixer should be okay. I think the skins help thicken it a little at the end so you might need to cook it down longer to get the right consistency.

Hmm… I’ve only used an immersion blender on mine and haven’t had that issue. A friend did hers in the blender and it worked okay too. Should be just the same in the food processor. I’d think maybe just puree it longer? You could also peel the apples next time and skip the blending step all together. The apples will break down on their own without the peels but I like leaving them in for the added nutrients and fiber plus it’s a lot easier than peeling! 😉

I’ve always kept my canned apple butter for a year or so – never canned this one but seems like it would be the same!

How long will it keep if you properly can it?

That makes me so happy to hear and I completely agree! I was kinda of amazed the first time too lol – I love that I can leave the skins on which helps keep it thick and leaves in all the good fiber and nutrients. Thanks for letting me know!