Over Thanksgiving weekend in NC I watched my mother-in-law make her world famous apple butter from a decades old, stained and battered paper recipe. It was amazing to watch and quite a process. The nice thing about apple butter is, though it may take all day to make, you can take your time with it and leave it be while you tend to other matters.
It’s a bit late in the season for apples, but in the event that you’re looking for a way to use up that last peck, this is the recipe for you. Make it and eat it year round.
Ingredients: (makes 20 half pint jars)
1 peck apples
1 gallon apple cider
6 cups sugar
1 Tbsp ground cloves
1 Tbsp ground cinnamon
Directions: Wash and slice the apples. Core them with the peels on or off.
Throw them in a huge stock pot.
Add the cider.
Cook until soft.
Press through a sieve to remove the lumpy bits.
Return to the pot and boil until the apple mix is thick enough to heap on a spoon.
Add the sugar and spices and boil until so thick that no liquid runs from the apple butter when put on a cold plate.
Add to canning jars and seal to store or put in a jar and refrigerate.
Isn’t that lovely? I like my apple butter on just about anything, cornbread, rolls, and buttered toast. And ice cream. Don’t forget that option!
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