I had no idea that making apple butter was so easy. Well, minus peeling the apples, it was easy.
We have this apple tree that’s apples are ready for picking in July (we think it’s a Lodi apple tree). They are a soft apple, perfect for apple butter.
When you are cutting so many apples, they will tend to start to brown, that is where the lemon in the water should help keep them from browning.
You want chop up the apples once they are soft. I found the blender worked wonderfully for this. It got me the applesauce consistency without liquefying.
If you make a lot of butter, consider gifting this for Christmas or when you visit friends and family.
- 16 medium size soft apples peeled and quartered
- 2 cups water
- 1 teaspoon lemon juice
- 4 cups sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ground clove
- approximately 9-10 jelly jars (8oz size), sterilized (and with lids and bands)
- Water bath canner
- in a large pot, add the water lemon juice and apples.
- Cook on medium heat and stir so that all the apples soften.
- When you are able to cut apples with your ladle/spoon (whatever you are stirring with), they are soft.
- Add the apples into a blender and blend until they look like apple sauce.
- Put back into the pan, and add the sugar, cinnamon and ground cloves)
- Stir to incorporate into the apples and continue cooking.
- Allow to come to a slow bubble, continue to stir.
- when you it stays on your spoon in a mound without running everywhere, it's time to put into the jars.
- Leave 1/4" headroom from the top of the jars..
- Add the seal and band.
- Put it water bath for 10 minutes (10 minutes starts once water comes to a boil)
- Remove and allow jars to seal.
- Write the date and what it is on the seal or use fancy labels.