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.
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
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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