Apple Butter #SundaySupper

    I love the fall.  The weather turns cooler but it still warm enough to wear my sandals, the leaves turn beautiful shades of colors, and there is always an abundance of pumpkins and apples.  I love to bake with both apples and pumpkins.  Last year I canned some chunky apple butter that I adored but this year I wanted to make a smoother version of this classic.

    I went to the market looking for the perfect apple for this butter.  I finally settled on a combination of sweet Gala’s and tart McIntosh apples.  The longest part of this process is peeling and cutting the apples.  I peeled them all by hand then used an apple corer/slicer to help me cut them.  This cut down on some time but it still took close to 45 minutes to peel and slice all of the apples.

     I boiled the apples until they were soft and them put them into the food processor to turn them into pulp.  Then the pulp is mixed with spices and sugar to make the apple butter.  The apple butter is then cooked until it has thickened and then processed in the canner.  I enjoyed this smooth version of the apple butter.  It is great on toast, waffles, or even on top of ice cream!

     This week #SundaySupper is all about Gifts From the Kitchen and I can’t think of a better gift then something that has been canned and can be enjoyed anytime throughout the year!  I’m happy to share this apple butter recipe this week.

Apple Butter (recipe from Ball’s Blue Book Guide to Preserving)
4 lbs. apples
4 c. sugar
2 t. cinnamon

1.  Wash the apples.  Core, peel, and slice the apples.  

2.  Combine the apples and 2 cups of water in a large saucepan over medium high heat.  Simmer until the apples are soft.

3.  Pour into a food processor and puree until smooth but not liquified.  Measure 2 quarts of the pulp.

4.  Prepare a boiling water canner and 3 pint jars.

5.  Combine the apple pulp, sugar, and cinnamon in a large saucepan over medium heat.  Cook slowly until thick enough to round up on a spoon.  Stir frequently to prevent sticking.  

6.  Ladle the hot butter into hot jars leaving 1/4 inch of headspace.  Remove air bubbles and readjust headspace.

7.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**Makes 3 pints**

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This post linked to:
Meatless Mondays, Scrumptious Sundays, Crazy Sweet Tuesdays,

Comments

  1. says

    I love apple butter!! Oh my goodness this recipe looks so easy and perfect. I have an abundance of apples at the moment and while I planned to make some, this recipe looks much easier to follow than the one I have. Great gift idea!

  2. says

    The best part about making apple butter is how amazing your house smells while it is cooking. We always make ours in the slow cooker and go out while it cooks. Coming home to that smell is amazing!

  3. says

    Growing up, Apple Butter was one of my favorite things! Brings back such great memories… I look forward to trying this delicious recipe and sharing it with my friends & family!

  4. says

    I first had apple butter as a kid – my best friend’s mom made some, and it was love at first taste. I’d never had anything like it! It’s been years since I’ve made it, so thanks for the reminder to make this favorite!

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