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.
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.
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.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.
Wilde in the Kitchen
I have always wanted to give apple butter a try! I love it so much on toast in the morning (or afternoon, eveings, you know!) Thanks for sharing this, gives me the kick to give it a try!
Ilke
We always buy it because I did not know how to make it! Now I dont have much excuse, do I?:)