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EmailBruce makes his own supply of apple butter each year and prefers using Cortland apples, which don't oxidize as rapidly when cut as do other varieties.
Yield: Makes 3-4 quarts.
- 1/2 peck, or 5 pounds of Grade B apples, washed and quartered
- 2 cups, or less, apple cider
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Rind and juice from 1 lemon
Wash apples and quarter them (coring and peeling is unnecessary), and cook until soft, adding enough cider to get them started without scorching. When the apples are soft, sieve them, add sugar, and season with remaining ingredients to taste. Simmer in a heavy pan over very low heat, uncovered, until desired thickness is reached. Stir often to avoid burning.
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Comments
I was really suprized to see
I was really suprized to see how easy this was, I've been wanting to make my own apple butter for a while now and thought it too difficult. This recipe is fabulous Thank you!
You can also cook it in the
You can also cook it in the slow cooker. Takes longer than stovetop but you can do other things till you are close to end. Them turn om high and remove lid IF you need to cook out some liquid. Then you need to stir often so it wont stick and burn..
I saw on Martha Stewart one
I saw on Martha Stewart one time that you can cook the butter overnight in the oven at 200 degrees. Much easier than on the stove top and no burning. Made making apple butter for me much easier. Still have to stir occasionally.
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