We have a home filled with people that have a sweet tooth. Yeah, the dentist will agree we kind a have to take a chill pill on the sweets. You know what though, there is nothing like sharing a bit of yummy gooey goodness with the ones you love. It’s apple season all over the country and bushels of apples need to be used, so why not make a bit of rustic apple butter. Apple butter is easy to make and once done can be enjoyed for several months if remained unopened. That’s the beauty of canning. Today, we are happy to share a recipe we have used for apple butter for years, that isn’t to sweet. It’s a classic from way back and we hope you enjoy making this and sharing with your loved ones. (holiday season is right around the corner, so think about pairing some home made apple butter with fresh bread and some wine and cheese as gift ideas)
4 pounds apples (about 16 medium)
4 cups sugar
2 tsp cinnamon
1/4 tsp. cloves
TO MAKE THE APPLE PULP: Wash apples. Core and remove seeds, peel and quarter apples. Combine apples and 2 cups water in a large sauce pot. Simmer until apples are soft. Use a fork to test the softness of the apples. DON’T over cook the apples! Puree using a food processor or food mill being careful not to liquify. (to make it a more rustic version like we like it, make sure you leave the apples a bit more chunkier). Measure 2 quarts of the cooked apple pulp.
TO MAKE THE APPLE BUTTER: Cook slowly until thick enough to round up on a spoon. As the mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch head space. Remove the air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
NOTE: If butter becomes to thick during the process, add a little water or apple juice for desired consistency.
We have been enjoying this yummy goodness, on everything from toast to oatmeal. Its a winner.