Apple butter is something I just fell into one day. I was living in a small village outside of Kingston, Ontario, called Harrowsmith. With 2 very small children my wife at the time and decided to go apple picking. As those of you who have done this before may know, the first time apple picking you can go a little overboard on how many you actually pick…
What the fuck do you do with a shit load of apples and only 4 people to eat them all?? That’s when we discovered apple butter. It was easy to make and turned all those apples into a few jars of delicious condiment!!
Back in the day I would have spread this on toast or fresh baked bread, but now I use this when having a lovely pork roast or grilled pork tenderloin.
- 1 lbs Apples (any variety, washed, quartered, cored and peel on)
- 1/2 cup Water
- 1/2 to 1 cup Honey (unpasteurized, local)
- 3/4 tspn Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Cloves
- In a medium saucepan, combine the apples and water.
- Bring to a boil, reduce heat to very low and simmer until apples look like applesauce, stirring occasionally.
- Pass the puree through a sieve or food mill.
- Mix the strained puree with the sugar and spices and choose one of the following cooking methods.
- Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.
- Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4″ headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don’t process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.