Skank found out about this farmers co-op thing where you can get yummy fruits and veggies for cheap. We split a bushel of apples to do the butter, some sauce, and then some slices. The butter was my MO, anything else was a bonus. And kiddies let me tell you a bushel of apples- incase you don’t know is 38 POUNDS- that a lot of fucking apples.
So let’s start with the little slide show of the apple butter making process…
Apples, lots and lots and lots of apples…
I invested in a peeler/slicer/corer… it was the best $20 I could have ever spent- seriously, it saved so much time. Even if this is the only time I use it, it was worth it.
There’s my apple on the peeler…
Cranked the handle- it’s going to meet it’s destiny soon…
Getting closer…
Oh we are peeling!
And now we are slicing...
Almost done slicing....
POOF! It’s done…like magic!
The core
Quartered the apple after it’s been peeled, sliced, and cored.
Dropped it in the pot.
Added sugar, cinnamon, fresh nutmeg, clove.
There’s my sous chef with the devil eyes.
C’mon baby…stir it up.
Look at that juicy goodness...
Looks ready to be blended.
Same picture, just less steam.
Grab your trusty immersion blender and make it as smooth or as chunky as you like, I prefer mine like velvet.
The butter is the small jar front and center, to the left is straight up sauce, and the right is some slices blanched in a simple syrup w/ some cinnamon.
It’s so, so, so good. Martha quieted down a bit since the big old night of buttering.
The Recipe:
Apple Butter
5lbs of tart apples, peeled and chopped
1C sugar
1tsp cinnamon
¼ tsp Clove
¼ tsp nutmeg
Put all in one pot on medium heat. Check/stir at least every 15 minutes, if it really starts to bubble, knock down the temp. Around the 45 minute mark, the apples will be a darker brown and almost looking translucent. The whole cook time is about an hour. Blend it up, and put in jars. This yields about 7 ½ pint jars. To seal the jars, place in the boiling water for about 10 minutes.
A little side note- the bushel of apples where Honey Crisps they weren’t super tart, but still tasty. I’ve used fujis and grannies with previous batches- it’s all yummy. A lot of recipes used 4 cups of sugar for the 5 pounds of apples- which is entirely too much for me, and gave me a total different consistency- almost jam like instead of butter like. And I just eyeball the spices, don’t really measure anything out. Also- after everything is blended, put a little spoonful on a plate, if liquid pools on the outside, it might need a little more stove top time.
The Recipe:
Apple Butter
5lbs of tart apples, peeled and chopped
1C sugar
1tsp cinnamon
¼ tsp Clove
¼ tsp nutmeg
Put all in one pot on medium heat. Check/stir at least every 15 minutes, if it really starts to bubble, knock down the temp. Around the 45 minute mark, the apples will be a darker brown and almost looking translucent. The whole cook time is about an hour. Blend it up, and put in jars. This yields about 7 ½ pint jars. To seal the jars, place in the boiling water for about 10 minutes.
A little side note- the bushel of apples where Honey Crisps they weren’t super tart, but still tasty. I’ve used fujis and grannies with previous batches- it’s all yummy. A lot of recipes used 4 cups of sugar for the 5 pounds of apples- which is entirely too much for me, and gave me a total different consistency- almost jam like instead of butter like. And I just eyeball the spices, don’t really measure anything out. Also- after everything is blended, put a little spoonful on a plate, if liquid pools on the outside, it might need a little more stove top time.
It's yummy, it's good... you should try to make it at home.
Or if you are lucky to work with me, you can buy when at the craft fair that's going to be at work on Dec. 5th.
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