So, what do you do when you get an email from one of your favorite U-pick fruit farms saying that they are closing for the season and offering buy-one-get-one 1/2 bushels of apples? If you are anything like us, you hightail it over to the farm before the apples are gone.
That is just what we did last Friday. We put Thing 1 and Thing 2 in the car and drove up to Northborough to pick 40 pounds of apples. It was a little strange because the day was gray and cool and the orchard was almost empty… it didn’t feel like a typical apple picking outing. The apples, however, were fantastic; large, sweet, crisp, and delicious. I think Thing 1 ate five of them while we were picking.
Now that we have all these apples we have to figure out what to do with them. We usually cut and freeze slices for winter apple pies, make applesauce, and eat lots of them. This season however, we are starting with apple butter. I have never made apple butter before but I really wanted something that went beyond our classic apple applications. This recipe uses fresh apples and apple cider to make a delicious apple butter that isn’t too heavily spiced. If you decide to make this fall treat, make sure to review the appropriate canning techniques, which can be found here.
I followed the recipe pretty much as listed with some minor adjustments to the spices. The most important change I made was to keep the cores and peels on the apples for the first boil. I then used a food mill to remove the skins, seeds, and cores. The cores have a lot of pectin which helps the butter thicken nicely. However, when I did it this way I had no where near the required 12 cups of apple puree, despite using the 6lbs of apples called for in the recipe. Therefore, I have adjusted the recipe posted below to reflect my yields.
Apple Cider Butter
Adapted from Freshpreserving.com
6 lbs of apples, mixed varieties, quartered
2 cups apple cider
2 cups granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
6-7* (8 ounce) glass preserving jars with bands and lids
Combine apples and apple cider in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. Using the fine disc of a food mill, puree the apples, discarding skins, seeds, and cores. Measure 8 cups of apple puree.
In a clean stainless steel saucepan, combine the apple puree, sugar, and spices and stir until the sugar dissolves. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture reduces, thickens, and holds it shape on a spoon.
Prepare boiling water canner. Heat jars and lids in simmering water until ready to use (do not boil, especially the lids). Ladle hot apple butter into hot jars leaving 1/4 inch of headspace. Remove bubbles and wipe rim. Center lid on jar and apply band until it is fingertip tight.
Process jars in a boiling water canner for 10 minutes (adjusting for altitude). Remove jars and cool. Check lids for seal after 24 hours. For any jars that do not seal after 24 hours, either reprocess or place in the refrigerator and use.
* The total number of jars will depend on how thick you like your butter