Apple Butter

    After a wonderful week of pumpkin recipes it’s time to see my other fall favorite-apples!  My favorite apple is the Gala, but I’ve recently found that locally grown Honeycrisps (from PA) are amazing.  My local produce store has had apples on sale for 59 cents a pound so we’ve been having quite a lot of apple dishes!

     The wait is over!  Fall is here and apples are in season.  I’ve been waiting all summer to make apple butter.  The sweet, fruity butter with hints of spiciness are perfect on a piece of toast on a cool fall morning.  The apple butter was a little quicker to make then the pear butter, but it smelled just as good.

   It thickened up during the canning process but it’s not as deep brown as commercial apple butter.  Of course it tastes much fresher then commercial grade apple butter, but I was surprised to find that while I really enjoyed the apple butter, I liked the pear butter better!  Either one is a tasty treat to have on toast or ice cream.

Apple Butter (from Ball’s Blue Book Guide to Preserving)
5 pounds of apples (I used gala)
2 c. water
2 T. lemon juice
4 c. sugar
1 T. cinnamon

1.  In a large pot combine the water and lemon juice.  Heat over medium high heat.  Peel, core, and chop the apples, putting them into the pot of water as you go.
2.  Bring the water to a boil and heat for 15-20 minutes or until the apples are soft.  Puree the apples and the liquid in a food processor. 
3.  Return the apple puree to the stockpot and add in the sugar and cinnamon.  Stir well.  Cook slowly until thick enough to round up on a spoon, stirring frequently, for 30-45 minutes.
4.  Ladle the thickened butter into 7 prepared half pint jars, leaving 1/4 inch headspace at the top.  Remove the air bubbles and readjust the apple butter.  Wipe the rims, center the lids, and tighten screw band to fingertip top. 

5.  Process for 10 minutes in a boiling water canner.  Remove from the water and let rest for 12 hours.  Check the seals.

Makes 6 half pints.

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