How do you like them apples?
Desperate the weird weather we’ve been having this year, Mom still got quite a bit of apples from her trees! She collected so many this morning before she left to open her store, we had about 12 lbs. So what is a girl to do with that much apples? I could make apple pie, but we are not much of a pie family. We are however, a jam/jelly kind of eaters. So I decided to try my hand at making Apply Butter. I tried the recipe from my preservative cookbook, but the first batch was a bit too tart. So I tweaked it….
3lbs apples, stems removed & cut into quarters, leave the skin on
2 cups apples cider
1 1/2 cup sugar
1/4 cup lemon juice
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1. Boil apples and cider vinegar to a boil in a large pot. Reduce heat and let simmer until apples are very soft, about 20-30 minutes. Turn off burner and let the mixture cool slightly. Then run it through a food mill to remove skins and seeds.
The whole running the cooked apples through a food mill is a hot mess. It’s not that pretty, hence no picture! Two: I kind of forgot.
2. Put back apple purée in a clean pot and mix in the sugar, lemon juice, cinnamon and nutmeg. Simmer over medium low head for about 1 1/2 to 2 hours. Stir frequently. You can test to see if the apple butter is ready by placing a small spoon full on a cold plate (plate one in the freezer once you start). If after a couple of seconds the butter doesn’t move when plated is tilted, you butter is ready!
And of course I had to have some! YUMMY! It taste great on my gluten-free bread and now we have 30 something jars of Apple Butter to store. Gotta bring some down to my sister and her fiancée, I’ve been told to bring at least two jars!
Apple Butter Recipe inspired and adapted by Put ‘Em Up By Sherri Brooks Vinton.