Apple butter is a staple of the fall season. It contains no actual butter, but gets its name from its spreadability. Apple butter goes well on toast, biscuits and bagels. It is best consumed on a crisp fall morning from behind a window overlooking orange, yellow, and red leaves.
Ingredients:
1 can (12 ounces) frozen (thawed) apple juice from concentrate
½ cup sweet red wine or apple cider
4 pounds, hand-picked apples, peeled, cored and cut into fourths
¾ cups packed brown sugar
1 cup apple brandy or apple cider
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Procedure:
- Heat juice concentrate, wine, and apples to boil. Simmer uncovered for about 1 hour, stirring occasionally, until apples are soft. Remove all lumps with potato masher if necessary.
- Stir in remaining ingredients. Bring to a boil; reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally, until no liquid is separated from pulp.
- Pour immediately into hot, sterilized jars, leaving ¼ inch space at the top. Cool for about 1 hour before refrigerating. (Can be refrigerated for up to two months.)
To make Pumpkin Butter, omit the wine and substitute 3 cans (15 ounces each) of pumpkin puree for apples. Use a 1 cup of brown sugar, and 1 ½ teaspoons of cinnamon. Bring all ingredients to a boil and let simmer on low (uncovered) for about an hour. Continue to step 3.
