There’s something especially satisfying about turning a basket of fresh apples into jars of homemade apple butter. Slowly cooked until thick, rich, and full of warm fall flavor, it’s one of my favorite ways to preserve apples for the cooler months ahead.
Apple season is the perfect time to make a batch. Spread it on warm biscuits or toast, spoon it over pancakes, or tuck a few jars into the pantry to enjoy long after apple season has passed.
INGREDIENTS
- 4 pounds apples (about 12 to 16 medium)
- 4 cups sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
DIRECTIONS
To Prepare Pulp: Wash apples: remove stem and blossom ends; do not core or peel. Cut apples into small pieces. Add 2 cups water; cover; simmer until apples are soft. Press through sieve or food mill. (If you do not have either of those, you can use a immersion blender or a food processor.) Measure 2 quarts of apple pulp.
To Prepare Butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner. Yield 5 pints.
Recipe from Ball blue book
APPLE BUTTER
Yield: 5 pints
INGREDIENTS
- 4 pounds apples (about 12 to 16 medium)
- 4 cups sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
CAKE DIRECTIONS
To Prepare Pulp: Wash apples: remove stem and blossom ends; do not core or peel. Cut apples into small pieces. Add 2 cups water; cover; simmer until apples are soft. Press through sieve or food mill. (If you do not have either of those, you can use a immersion blender or a food processor.) Measure 2 quarts of apple pulp.
To Prepare Butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner. Yield 5 pints.
Recipe from Ball blue book
To Prepare Butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner. Yield 5 pints.
Recipe from Ball blue book