Monday Menus–Apple butter

Fall is a wonderful time of the year.  It is the time for the apple harvest and all of the great things that can be made from apples.   One of my favorite things to  make with the apples I pick each year is apple butter.   It is delicious on toast, biscuits or just about anything, and it isn’t hard to make. All you need is apples, a few extra ingredients, canning equipment and a lazy fall afternoon.

Here is the recipe I use.  It comes from The Better Homes and Garden Limited Edition cookbook.

Apple Butter

4 1/2 pounds of cooking apples–about 14 medium (I found out that a variety of sweet and tart create the best flavor) washed, cored and quartered

4 cups apple cider or apple juice (I use apple cider–tastes better)

2 cups sugar

1 1/2 t cinnamon

1/2 t cloves

1/2 t allspice

1. In an 8-10 quart pot combine apples and cider or juice.  Bring to boiling; reduce heat. cover; simmer for 30 minutes, stirring occasionally.  Press through a food mill or sieve till  you have 9 1/2 cups.  Return to pot. Stir in sugar, cinnamon, cloves and allspice.  Bring to boiling; reduce heat.  Cook, uncovered, over very low  heat 1 1/2 hours or till very think, stirring often. ( I like mine thick, so I often let it cook for 2-3 hours.  This is good to do on conference Saturday.)

2. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids. Process in boiling water canner  5 minutes. (start timing when water begins to boil.) Remove jars and cool on racks. Makes 8 jars.


Wade likes apple butter so much that I now put mine in the 12 ounce size jelly jars.   I hope you will enjoy this yummy treat as much as my family does.




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