Garden delights, heathly cooking, Less than 30 minutes from start to finish, storing up for the winter
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Apple butter

Watching some friends property for a few weeks while they were gone had a bonus attached to it. They treated us with local fresh apples from the area they were visiting. Now, when Cheryl stated they had apples for us we figured a dozen or sack full…..but NOOOOO….. It was a full bushel! Beautiful golden delicious apples from a friends farm. Of course apple pie and just eating apples the first few days was a must. I dehydrated at least 25 apples and had more left over. So I decided to make apple butter, an old favorite and something we rarely have. I cut the recipe in half just because I was not sure of the end results. Wish I had done the full batch now; Half recipe will yield about 6 pint jars.

Apples cored and sliced……no need to peel…..I used about 12 apples for the half batch, recipe is a whole batch unless noted.

  • 16 cups thick Apple pulp 
  • 1 cup Apple vinegar
  • 8 cups sugar
  • 4 teaspoon cinnamon ( I reduced this to a few shakes, too much for us) ( for the half batch) 

Core and slice apples but do not peel. In a sauce pan add enough water to cook apples until soft. This takes about 40 minutes or longer on a low to medium heat. Press through a fine sleeve or ricer and measure. Put back in sauce pan add all ingredients, stir. Cook until mixture is a smooth mass when some is cooled. Could take an hour and a half (1 1/2 hours). Stir during cooking so nothing burns. The mixture will be brown and like applesauce. Pour into sterile jars, water bath 10 minutes.

I had a little extra “juice” from the Apple mixture after cooking them but before squeezing. So I saved it, chilled it and drank it……it was very good. I used less cinnamon because I want an apple taste not a spice taste. Two hard shakes seemed to be just the perfect amount, or about 1/4 teaspoon. 

As always we hope you enjoy! 

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