Another recipe from Chris’ childhood memory file. This is a recipe for apple butter that Chris remembers very fondly.
4 lbs tart apples (we used Granny Smith)
2 cups cider, mild cider vinegar or water (we used Louisburg Honeycrisp cider)
1/2 cup sugar for every cup of pulp (we used 3 cups)
A few grains of salt
2 tsp cinnamon
1 tsp clove
1/2 tsp allspice
1 lemon, juice and/or zest, optional
Peel, core and chop apples, and put in large pot with cider. Simmer until basically pulp. We also hit this with an immersion blender to smooth it out further, but you could force it through a sieve if you don’t have the blender. Measure the remaining pulp, and add the appropriate amount of sugar (for us, 3 cups). Add the spices, and lemon, if using (we did). Cover and cook until sugar dissolves. When spooned onto a cold plate, the apple butter be soft without running. From here, it’s done and can be canned and processed or frozen depending on preferences. We canned it, and ended up using 10 8 oz jars.
This is a very tasty, sweet apple butter, and could easily be doubled for holiday gift giving.