October 2024 | K.T. Leigh, Author

Apple Butter

The apples are at their peak flavor right now, and apple butter is one of my favorites to not only make, but enjoy on...anything. Biscuits, toast, or an addition to a charcuterie board, or a topping for cinnamon ice cream.

Ingredients:
Apple Peeler/Corer (optional)
9 lbs. apples
7.5 Cups apple juice
1.5 Cups apple cider vinegar
3 Cups white sugar
3 Cups brown sugar
3 tsp. cinnamon
1.5 tsp. ground cloves
1.5 tsp allspice

Click the images below for a step-by-step guide.

An apple peeler/slicer/corer is not mandatory for this recipe, but it sure does cut down the time to prepare nine pounds of apples.
Any brand will do.
This is when I place all jars, seals, rings, tools and equipment in my dishwasher, using the 'sanitize' setting.

As my grandpa Alfred would say, "Well, that's slicker than snot." So gross...yet, so true.
I like my apple butter with a bit of a tart after taste, so I use seven pounds of Granny Smith and two pounds of Fuji. But you use whatever apples you enjoy, there really isn't a specific rule for which apples MUST be used.

Be sure to check and remove any seeds before adding to your pot.

Every now and then you may get an apple with a bit of peel at the top. Either discard into your trash/compost bowl, or let your sweet lil poochie have a treat.

Your scraps can be added to your compost pile or straight to your soil, if you have a garden. Your acid loving plants will show their appreciation next year.
Side note: This indoor bug zapper has eliminated the Autumn fruit flies. A must for anyone that has fresh produce out.

Cram those apples into the largest pot you have. Don't panic, the apples will break down very quickly. Add the cider vinegar and apple juice. Place lid on pot and set to medium-low heat.
Side note: If you are using a 64 oz container of juice you'll notice just a bit is left. Follow this recipe to the end for a BONUS recipe.

After 30 minutes on medium-low, stir apples from the bottom to the top. Put the lid back on and leave for another 30 minutes.

Remove your pot from the stove and place on potholder. Using your blender or emulsifier, blend the apple chunks to a liquid. Take your time, ensuring there are no chunks.

Return to stove and add brown sugar, white sugar, cinnamon, ground cloves and allspice. Mix well.

Place lid back on pot, slightly offset. Leave on medium-low for three hours, stirring every now and then.

"Katie, isn't three hours too long? Is it really worth it?"

It just so happens I'm part of a Bible study, digging deeper into Exodus. For over 400 years the Jews were crying out to God for the promised deliverer. For over 400 years they suffered the cruelty of slavery, oppression, injustice and then...Pharaoh's decree to reduce the Jew's numbers by having the baby boys thrown into the Nile.
How can anyone fathom the fear, the agony, the women experienced when the midwife announced, "It's a boy."
No one would blame the Jews for crying out, "God, where are you?! Why have you forsaken us?!"
We can't blame them, because so many of us have felt that from time to time. "God, where are you? Why haven't you answered my prayers? Are you even listening?"
Yes. The Bible is very clear of two things. He hears us, and he always keeps His promises.
'"Then the Lord said, "I have surely seen the affliction of my people who are in Egypt and have heard their cry because of their taskmasters. I know their sufferings, and I have come down to deliver them out of the hands of the Egyptians and to bring them up out of that land to a good and broad land, a land flowing with milk and honey..."
Exodus 3:7-8
Trust God and His timing, because He knows the ending.
I also don't fuss over a recipe that takes over three hours, because the creator of this recipe knows that in the end, it will all be worth.
(Did I mention that apple butter is DELICIOUS as a topping for cinnamon ice cream?)

Around the three hour mark I start to check for my preference of thickness by dipping a clean spoon in. Wait for the apple butter to cool, then slide your finger down the middle. This is just how I like mine. If you like it thicker, simmer for a little longer.

Fill a separate pot with water and bring up to a boil.
Remove jars, seal, rings, tools and equipment from dishwasher and place on clean towel. Get a paper towel damp and keep it close by.
Using a funnel, fill each jar with 1/4 inch headway. Remove funnel and place on next jar. Use the paper towel to wipe the rim of the jar you just filled. The magnet wand is great for picking up the seals without contaminating with your hands (even clean hands). Use ring to twist down tightly. Place sealed jars into water bath, making sure there is two inches of water over the top of the jars. Process for ten minutes. Remove the jars from the pot using a jar lifter or tongs, set jars on clean towel.
You should hear the 'pop' of the seal shortly after removing. If, after an hour or two, the seal doesn't pop, process for another ten minutes.

If you have a bit leftover that doesn't quite fill a jar, or you didn't process enough jars, simply place in an airtight container and place in your fridge. Use within 4-6 weeks.
Once jars are completely cooled, usually overnight, label and date the jars either with a sticker label or using a Sharpie on the seal. Do your best to let the apple butter set for at least a month.
Good for one year.
Do not reuse seals.

Apple Cocktail
(Bonus Recipe)
Equal parts vodka and apple juice
Splash of lemon juice
Squirt of maple syrup (to your sweetness preference)
Dash of cinnamon
Combine in a shaker with ice.
Add slice of apple and cinnamon stick for garnish.
Relax on porch or deck, enjoying the Autumnal sunset God has given. Be sure to take the time to thank Him for His faithfulness.