Recipe Box – Apple Butter
Autumn is marked each year for me with a trip to an apple orchard. It is inevitable that I will get caught up in the piles of ripe apples and leave with a ten pound bag. Of course then I have to find something to do with them. My mother was a fantastic canner but unfortunately I did not take interested in learning. Until now. And apple butter was the obvious choice for my first try.
This recipe is an adaptation from A. Parker’s.
What you’ll need:
- 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
- 1 cup apple cider
- 8 large apples – peeled, cored and chopped
- 3/4 cup dark brown sugar
- 1/2 cup apple brandy
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
In a large saucepan, bring apple juice concentrate, apple cider, and apples to a boil (don’t fret if it doesn’t look like enough liquid). Reduce heat to low, simmer uncovered about 1 hour, stirring and mashing every once in a while.
Mix in dark brown sugar, apple brandy, cinnamon, and ginger. Bring to a boil again, reduce heat, and simmer uncovered for 2 hours, stirring occasionally.
Now for the canning part. Place jars and lids in a big pot of water and bring to a boil (the water should fill and cover the tops of the jars). This is an important step because it slowly heats the glass and kills any harmful bacteria. Remove the sterilized jars with tongs and fill with apple butter. Screw the lids on tight and place in a large pot of boiling water. Again the water should cover the tops of the jars. Boil for 15 minutes then remove from the water. As the jars cool you will hear them ping. Those are pings of success!