As I’ve told you before, this lovely fall season, we have been blessed with as many apples as we can possible handle – what a delicious blessing they have been! We’ve been canning & freezing like madmen!
And by “we” I mean “me”. Luke has been busily putting up shiplap in the bathroom – it is looking soooo good! I can’t wait to show y’all.
This apple butter is a great way to use up an excess, or even slightly damaged or overly-ripe, apples that you may have laying around.
And what better time to share this recipe than on Hamilton’s 39th annual apple day!
Apple Butter Recipe
- 4lbs cut apples
- 2 cups water
- 4 cups sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ground clove
Step 1: Wash the apples, then core and quarter them.
Step 2: Blend coarsely in a food processor, and put in a large pot along with the 2 cups of water. Bring to a simmer and cook until soft and the pieces are starting to break down (it will be a lovely soft brown color).
Step 3: Add your sugar, cinnamon and cloves. If it is too thick at this point you can add a little water.
Step 4: Bring to a simmer again and cook until you can scoop up a spoonful and have it stay heaped up.
Step 5: Ladle into hot jars, remember to wipe the rims before adjusting the lids, and lower into the canner.
Step 6: Process pints for 10 minutes in a boiling water canner.
And that’s it folks!
Apple butter on ice cream
Apple butter on pancakes
Apple butter on toast
Apple butter on oatmeal
Just in case you wanted to see a picture of the apple butter in my hand, there you go. Very simple and very delicious. The apple butter, that is. Not my hand.