Apples, pears, and pumpkins are fall favorites. All three of these can be made into a delicious butter. A butter is an old fashioned fine-textured spread. It is made from pureed fruit pulp that is cooked with sugar and spices to a smooth, thick, spreadable consistency. It is best not to puree in a blender.
Apple butter is a classic. It pairs well with grilled cheese, grilled ham and turkey, its delicious on a breakfast ham or on any muffin or bread.
The following recipe makes about 5 half pints but that amount will vary depending on how long you simmer it and how juicy the fruit is.
Apple Butter
4 lbs tart apples
2 cups apple juice
2 cups sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg (optional I personal leave this out because I don't like nutmeg)
- Rinse apples in cool water. Quarter apples and put in a stainless steel stock pot with the apple juice. Over medium heat, bring the mixture to boil. Reduce the heat and simmer until the apples are soft. Remove the pan from heat.
- Press the apples and juice through a food mill. Food mills remove seeds, skin, and stems and separates the pulp.
- Return the apple pulp to the pan. Stir in sugar, cinnamon and nutmeg.
- Over medium low heat, heat the mixture stirring constantly until the sugar is completely dissolved.
- Increase the heat and bring mixture to a simmer, stirring frequently.
- Simmer til thick about 30-40 minutes.
- As the butter thickens, stir to prevent scorching
- Ladle the hot butter into hot jars, leaving 1/4 inch headspace.
- Wipe the jar rims and threads with a clean damp cloth.
- Cover with hot lids and screw rings.
- Process half- pint jars in a water bath for 10 mins. Add 10 minutes for high altitudes above 5000. Process pint jars for 15 minutes add 10 minutes for high altitude.
- Turn off heat, remove lid of canner leaving jars in the canner 10 minutes to pressurize before removing. Leave on the counter undisturbed to cool. You will hear the lids pop as they seal.
Carmel Apple Butter
Apple Pulp:
3 1/2 lbs tart apples
2 cups apple juice
1 cup water
1/4 cup lemon juice
Butter Ingredients:
4 cups apple pulp
3 cups firmly packed brown sugar
2 1/3 granulated sugar
1/2 tsp butter
1 (3oz) pack liquid pectin
To Make the Apple Pulp:
In a stock pot combine all pulp ingredients. Over medium heat bring the mixture to boil. Reduce heat cover and simmer until apples are soft. Press through a food mill. Return pulp to a clean stock pot. Bring the mixture to boil. Reduce heat and simmer until mixture thickens.
To make the butter:
Measure out 4 cups of the pulp combine with brown sugar, granulated sugar, and butter.
Heat the mixture stirring constantly until the sugar is completely dissolved. Bring to a full rolling boil. Stir in the entire contents of the pectin pouch. Return to a full rolling boil, stirring constantly, for 1 minute. Remove from heat.
Ladle the butter into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads. Cover with hot lids and screw bands. Process half-pints in a water bath canner for 10 minutes adding an additional 10 minute for altitudes above 5000. Process pint jars for 15 minutes adding 10 additional minutes for high altitude.
