{"id":2348,"date":"2020-10-16T13:13:05","date_gmt":"2020-10-16T21:13:05","guid":{"rendered":"https:\/\/www.kaylasdoghouse.com\/kitchen\/?p=2348"},"modified":"2020-10-16T13:16:04","modified_gmt":"2020-10-16T21:16:04","slug":"apple-butter","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2020\/10\/16\/apple-butter\/","title":{"rendered":"Apple Butter"},"content":{"rendered":"\n

Homemade apple butter is an excellent way to preserve your harvest.<\/p>\n\n\n\n

We save the best apples for pies<\/a> and apple pancakes<\/a>, the rest are perfect for apple butter.<\/p>\n\n\n

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\"\"Apple Butter in Jars<\/p>\n\" data-large-file=\"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-content\/uploads\/2020\/10\/AppleButter2019-1-1024x679.jpg\" \/><\/a><\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Apple Butter<\/h2>\n
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Course: <\/span>Breakfast, Side Dish, Snack<\/span><\/div>
Keyword: <\/span>Apple, Jam<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 4<\/span> pounds<\/span> apples<\/span> (we use Nordland apples from our tree, but others will work)<\/span><\/li>
  • 1<\/span> cup<\/span> apple cider vinegar<\/span><\/li>
  • 2<\/span> cups<\/span> water<\/span><\/li>
  • 4<\/span> cups<\/span> sugar<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cinnamon<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cloves<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> allspice<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> nutmeg<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> lemon<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    Prepare Apples<\/h4>
    • Quarter the apples. There is no need to peel or core them because peels and seeds will be separated in a later stage.<\/span><\/div><\/li>
    • Discard any bad bits.<\/span><\/div><\/li><\/ul><\/div>

      Cook the apples<\/h4>
      • Put a plate into the freezer.<\/span><\/div><\/li>
      • Using a large pot or dutch oven, add the apples, vinegar and water.<\/span><\/div><\/li>
      • Bring the mixture to a boil, then reduce heat and simmer about 20 minutes. The apples should be soft.<\/span><\/div><\/li><\/ul><\/div>

        Pur\u00e9e the apples with a food mill<\/h4>
        • Transfer the mixture to a food mill a ladle or two at a time.<\/span><\/div><\/li>
        • Use the food mill to push the pulp into a large bowl. Repeat until the mixture is used up.<\/span><\/div><\/li><\/ul><\/div>

          Cook for a second time<\/h4>
          • Transfer the resulting apple pur\u00e9e to the large pot or dutch oven, measure the pur\u00e9e as you transfer it.<\/span><\/div><\/li>
          • Add \u00bd cup of sugar for each cup of apple pur\u00e9e.<\/span><\/div><\/li>
          • Add the cinnamon, cloves, allspice, nutmeg, and salt.<\/span><\/div><\/li>
          • Add the zest and juice of one lemon.<\/span><\/div><\/li>
          • Cook the mixture on low heat and stir often. <\/span><\/div><\/li>
          • After an hour or two, the mixture should be thick and smooth. It is a bit of a judgement call about when to stop, but one test is to spoon a little onto the plate you put in the freezer. The mixture should be thick and not look runny when you tilt the plate.<\/span><\/div><\/li>
          • Transfer the mixture into hot, sterilized jars. Seal and process using a hot water bath. If you plan on using the apple butter in a few weeks and don't process them then seal the jars, cool, and refrigerate.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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            A Note About Equipment<\/strong><\/h3>\n\n\n\n

            Food Mill<\/strong><\/h4>\n\n\n\n

            We use a \u00a0food mill\u00a0which pur\u00e9es the apples\u00a0by forcing them through a perforated disk. It also separates out the skin, seeds, and hard bits of the core.<\/p>\n\n\n\n