Apple Butter
A close friend taught this recipe to me when I was in Culinary School. He walked me through the steps of canning and we made a huge batch of apple butter that year. Since then I have learned more about jelly and preserve making on my own, with my constant "bible" near my side, "Putting Food By" of course!
List of Ingredients
2 quarts water
2 Tablespoons salt
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6 pounds apples, peeled, cored and chopped
**See my note below about apple varieties
2 quarts fresh apple cider
3 1/2 cups sugar
1/2 teaspoon ground cinnamon
pinch of allspice
pinch of nutmeg
Recipe
Before beginning, wash all of your jars and lids with warm soapy water and allow to air dry. Have your canning bath filled with water and after you reach the step of adding the sugar and cooking the mixture down, place the bath on high heat to begin to bring it up to temperature for the processing. You can place your jars and bands in this water to heat them for filling the jars. Do not ever boil the seals, the compound may not seal if heated before using.
To make the apple butter:
In a large bowl, combine the water and salt, as you peel the apples place the fruit in the water. When all the apples are prepared (place the peels and cores in a Dutch oven and just cover with cold water to make juice for apple jelly) drain from the water.
Chop the apples in a food chopper or blender, measure the fruit and juice to 2 quarts (8 cups), combine in a large heavy saucepan or Dutch oven with the 2 quarts of apple cider, bring to a boil and simmer until cooked down by half. This is a time consuming project, you can't leave the butter in the end of cooking, or it will scorch on the bottom. Run a stick blender through the mixture or put through a food mill, you should have about 2 1/4 to 2 1/2 quarts. Combine in the Dutch oven the pulp and the sugar and spices (to taste) and simmer until thick, keep stirring! When the butter is ready it will mound on a spoon. Another test is to place a spoonful on a cold plate, if no liquid oozes around the edge, the butter is cooked long enough.
Ladle into hot 1/2 pint jelly jars or pint canning jars, clean the edge, place on the lid and tighten the band finger tight. Process in a boiling water bath for 10 minutes. Remove and allow to cool naturally and upright until room temperature. Check the seals, remove the bands and label and store in a cool, dark place.
Makes approximately 8 half pints.
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A Note from Chefmom.....
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Before everyone emails me, asking about what KIND of apples to use, well that is up to you. When I first made apple butter I use 100% Macintosh, because they completely break down. Since then I have been using 1/2 Macintosh and 1/2 Gala, which is my new favorite all around apple. Use what you like, but stay away from the extra frim varieties like Granny Smith and tasteless varieties like Red Delicious.
The double process can be extra time consuming, if you have the space and equipment, you can simply add the mashed pulp with the apple cider AND the sugar, then divide the mixture between two large saucepans or dutch ovens and simmer both at the same time. Don't leave during the final thickening, you will need to be around for constant stirring. Be sure you use your heaviest pots for even heating and less scorching.
Apple Butter goes with just about everything, my personal favorite is Scones and Biscuits for breakfast, or a late night snack! I won first place with a filled cupcake in the local fair. I made a Spice cake cupcake and then when cool, I cut a cone out of the center and piped a little apple butter into the center, then topped the cupcakes with a Cream Cheese spiced buttercream.
Another use is to add about 1/4 cup to your liquid when cooking pork in the crock pot. It adds a nice sweetness to an already sweet meat.
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