Fall is a beautiful time of the year. You have the beauty of changing colors of the trees, the sights, smells and tastes of everything apple and pumpkin. The other day, like I do every Autumn, I started to stock up on my pumpkin puree. While doing that, it came to mind that I haven't made anything with apples for a long time. Considering I had apple cider and several pounds of apples, I looked around and found and a terrific recipe for apple cider butter. Like I always do, I changed a few ingredients around and came up with this gem. Takes a little while to make, but the time is well worth it.
Apple Cider Butter makes about 4 pints
6 lbs Apples, peeled, cored and sliced
2 cups apple cider
3 cups sugar
1 1/2 tsp of cinnamon
1/4 tsp cloves
1/4 tsp. nutmeg
Add sliced apples and apple cider into a large saucepan. Simmer until apples are soft. Once soft, puree the mixture using a food processor, don't liquify, you want it somewhat chunky. Return the pureed apples to the large pot, add sugar and spices. Cook slow until thick, stirring frequently, thick enough to round up on a spoon. You know when you're getting to that point when the mixture bubbles it looks like little lava puddles. To test, place a spoonful of apple butter onto a small plate that was chilled in the freezer, if you see a ring of liquid around the apple butter, it needs a little more time to thicken. Keep cooking, stirring and testing until it's thick enough
Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps and process for 15 minutes in a boiling-water canner.
Thanks for stopping by, Become a Fan and follow My blog for more fun ideas~ Thank you, Carleen
ENJOY
Apple Cider Butter makes about 4 pints6 lbs Apples, peeled, cored and sliced
2 cups apple cider
3 cups sugar
1 1/2 tsp of cinnamon
1/4 tsp cloves
1/4 tsp. nutmeg
Add sliced apples and apple cider into a large saucepan. Simmer until apples are soft. Once soft, puree the mixture using a food processor, don't liquify, you want it somewhat chunky. Return the pureed apples to the large pot, add sugar and spices. Cook slow until thick, stirring frequently, thick enough to round up on a spoon. You know when you're getting to that point when the mixture bubbles it looks like little lava puddles. To test, place a spoonful of apple butter onto a small plate that was chilled in the freezer, if you see a ring of liquid around the apple butter, it needs a little more time to thicken. Keep cooking, stirring and testing until it's thick enough
Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps and process for 15 minutes in a boiling-water canner.
Thanks for stopping by, Become a Fan and follow My blog for more fun ideas~ Thank you, Carleen
ENJOY
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