The morning after Thanksgiving has always been a big deal with my family. We bake cinnamon rolls, scones, muffins, and biscuits to munch on before we head off to do our Black Friday shopping. This year we had some homemade apple butter to enjoy with our breakfast pastries. Last year my good friend Beth gave me some incredible homemade apple butter for Christmas. Andrew and I enjoyed every last drop and were very sad when the jar ran out. As soon as apple season began this year, I called Beth asking her for her incredible apple butter recipe. I can’t begin to tell you how many jars of apple butter we have made since October. It’s a bit absurd. 😉 Chunky, sweet apple butter spiced with cinnamon, ginger, nutmeg, allspice, cloves and cardamom.
One Year Ago: Pumpkin Roll
Spiced Apple Butter
- 6 pounds apples, peeled, cored, and quartered (about 24 medium)
- 2 cups sweet cider
- 3 cups sugar (or less, depending on the sweetness of the apples)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1/2 teaspoon cardamom
- In a heavy, nonreactive pot, bring apples and cider to a boil over medium-high heat. Reduce heat and simmer until tender, about 30 minutes.
- Process the cooked apples through a food mill or food processor until desired consistency is achieved, do not liquefy.
- Return the apple puree to the pot and add the sugar and spices. Bring to a boil over medium-high heat. Reduce heat and simmer until mixture hold its shape on a spoon. You can also check the doneness by placing a small amount of the mixture onto a chilled plate. When the liquid does not separate, creating a rim around the edge and the mixture holds its shape it is ready for processing.
- While the mixture is simmering, prepare canners, jars, and lids by placing jars in boiling water for at least 10 minutes. Keep the jars in hot water until they are used. Process the lids in hot water for 5 minutes.
- Ladle hot apple butter into hot jars leaving a 1/4inch head space. Wipe the rim and center the lid on the jar. Screw down band until resistance is met, then increase to finger-tip tight.
- Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes before removing. Allow jars to cool.
Yields: about 8 8-ounce jars or 4 pints
Source: Recipe given to me by a friend