Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift.
Makes 4 servings
5 lb. tart cooking apples
7 c. water
4 c. sugar
1 tsp. allspice
1/2 tsp. nutmeg
2 c. apple cider
1 T. cinnamon
Wash and quarter apples, place in large kettle with water and cook for 15 minutes or until soft. Press through a sieve to make about 2 qt. of puree.
Boil the cider down to 1 cup and add it to the puree with the spices. Bring to a boil and cook gently for 30 minutes, stirring frequently. Pour into oven proof dish, casserole or metal bowl and bake uncovered in slow oven at 240 degrees for about 6 hr. or until thick. Stir occasionally.
Pour into hot jars and seal at once.
Equal parts of any fruits pureed may be used.