Apple Butter Recipe, made with the peel on
If you like apple butter (or just want your house to smell fabulous) then fall is the best time to make it. We have an apple tree and it does not produce the best shaped apples. Most of them are rather small, and have worm holes but the apples taste great. These “ugly” little apples are great for making apple butter. If you do not have an apple tree check your local farmers markets, or even the grocery store as apples tend to be stock up price in the fall. The best part about this recipe is it is fast, and NO NEED TO PEEL THE APPLES… just core them and your on your way.
- 6 Medium Apples (or 10-11 small apples), cored and cut into quarters
- 1 Cup Water
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 3 Cups Granulated Sugar
The first step is to make applesauce by cooking the apples in 1 cup of water in a large saucepan for about 10-15 minutes until the apples soften. Don’t bother to peel the apples it won’t affect the texture and saves a lot of time. Cook them with the lid on.
With a blender, blend the apples until smooth and return to the saucepan with the rest of the ingredients.
Simmer gently, for approximately 2 hours, stirring often to prevent the mixture from burning on the bottom of the pan.
The apple butter is ready when it darkens, thickens and when a spoon drawn through it leaves a clear trail.
Transfer into sterilized mason jars leaving about 1/4 inch headspace.
Seal with two-piece vacuum seal lids and heat process the jars in a water bath for 5 minutes.
Store in a dark, cool place.
Makes 3 Medium Jars
Keeps for up to 6 months, keep refrigerated once opened.
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