Homemade Apple Butter

The leaves are almost all on the ground now or have been swept away. The gray skies have made themselves comfortable. And somehow we’re over half way through fall which means apple season is passing far too quickly once again. Each time this season begins I have grand plans to make a bunch of apple recipes and yet weeks flit by with little care for intentions and I’m not much impressed with how little I’ve made again this year.

The history of Apple Butter was something I assumed had a lot to do with Amish people historically in America and I was kinda right, this article on the complete history of this dish is rather informative and full of humor. It’s worth a read. Though there is a fair amount more in context for how it came about in modern day to the recipe here.

Apple Butter is in our day and age fully American, there are even apple butter festivals each October in several parts of that fifty state nation. I’m grateful for apple butter because frankly, I had never tasted apples like this and I have a jar of this sitting in my cupboard which I will treat like gold.

Patience is probably one of the things you need most when cooking this, though it’s not too hard, you just need to hover around the kitchen while the aroma of this incredible fusion of fall produce comes together with spices. You’ll hope it gets into the bones of your clothing because it’s full of warmth and will bring an easy smile to your face.

Homemade Apple Butter
Adapted from Baking a Moment 
Makes 2 1/2 cups

1 kg/2.2 pounds apples, peeled, cored and chopped
1 cup apple cider
2/3 cup light brown sugar
Pinch of salt
2 teaspoons ground cinnamon
Pinch of ground cloves
1/2 tablespoon fresh lemon juice

Place the apples, cider, sugar, salt, cinnamon and cloves in a large saucepan and cover.

Cook over medium heat, until apples are soft then blend until smooth.

Return the mixture to the saucepan on medium-low heat and continue cooking, uncovered, stirring every few minutes to ensure it doesn’t stick for an hour or until a deep amber color.

Stir the lemon juice through and spoon into sterilized jars while warm.

Keep refrigerated once opened and consume within 5 days.


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