Apple Butter
This Apple Butter recipe is one that I have made every year for at least the past five years. It is a family favorite and frequently distributed as gifts during the holidays. I love the ritual of going apple picking with my daughter every year and apple butter is a great way to use and preserve the copious amount of apples we inevitably bring home. It takes a long time to peel, cook down and can all the apples for this recipe so make sure you set aside an entire day for this process.
Recipe
(makes about 20, 4 oz jars)
Ingredients:
16-18 large apples (I like an apple that has a nice balance of tartness and sweetness)
1 cup apple cider
1 Tbs cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 cup brown sugar (this is less sugar than is typically used in traditional recipes; if you like a sweeter apple butter feel free to add a bit more)
Directions:
In a large pot combine peeled and diced apples with apple cider over medium high heat. Once the apples begin to cook down reduce heat and continue to cook, stirring frequently, for about 60-90 minutes. Add spices and sugar, stirring to ensure they are thoroughly combined. Reduce heat to a simmer and continue to cook the apple mixture until it is reduced to a thick, spreadable consistency, about 2-3 hours. When your apple butter is ready prepare your canner, lids and jars. I use the Complete Book of Home Preserving by Ball for reference. Pour your hot apple butter into your hot jars, place the lids on and screw the bands until they just meet resistance with two fingers. Place jars in canner and process for 10 minutes. Remove lid and let sit for another 5 minutes and then remove jars from the water and allow to cool before storing.
