A friend graciously gave me a plethora of apples last week. When he asked me if I knew anyone who made apple butter, I told him I make it every year. He offered me some of his harvest, and I was thrilled to accept. He loaded two large boxes into the trunk of my car. I didn't look too closely at the time, but when I began washing them, I was amazed at the variety of apples he had given me. There were at least three different kinds of apples, and they made amazing apple butter.
I've had several people ask for my apple butter recipe. I use my grandma's recipe. I decided after sending it to two people today, I would make things easy and share it here.
Grandma Wilson’s Apple Butter
Ingredients
16 Cups of Apple Pulp
8 Cups of Sugar
1 Cup of Apple Cider Vinegar
4 Tablespoons of Cinnamon
Directions
Wash, core, and cut apples into quarters. Place quartered apples in large stock pot and cover with water. Bring to a boil. Continue boiling apples until they’re soft. Remove from heat and cool long enough that you can touch them. Run the pears through a strainer or food mill to create pulp.
Mix all ingredients and pour into a roaster pan. Bake at 350 degrees until it gets that eatin’ look, between 2 1/2 and 4 hours, stirring every hour or so. It’s done when it reaches a thick, rich consistency, a little thicker than apple sauce.
Ladle hot apple butter into hot, sterilized jars, leaving a 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center hot flat lid on jar and tighten canning ring. Place jars in a boiling bath canner. Bring to a rolling boil. Process jars for 15 minutes.
Remove jars one at a time and place on a stable towel-covered flat surface where they will not be disturbed for at least a day. Cool and don’t touch for at least 24 hours. You’ll hear a popping sound as each lid seals. To check for a good seal, make sure the center of the lid doesn’t flex when pressed.
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