Wednesday, January 25, 2012

Apple Butter

A generous bag of apples from our neighbors resulted in some impromptu apple butter today. It took ages but resulted in a sticky, spicy, appley spread - one jar is going back to said neighbors, and the rest is for us.

Apple Butter Recipe
Adapted from Simply Recipes


4 lbs of good cooking apples
1 cup apple cider vinegar
2 cups water
Sugar (about 2 cups, see cooking instructions)
1 1/2 teaspoons cinnamon
1 1/2 teaspoon allspice
Grated rind and juice of 1 lemon


Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 40 minutes. Remove from heat.

Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree (I got about 4 cups). Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

Makes a little more than 3 pint jars.

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