First, let's take a moment to come to terms with the fact that apple butter contains no butter. According to my extensive research, ahem Wikipedia, apple butter is labeled as such because of its "thick, soft consistency, and apple butter's use as a spread for breads." Whatever you call it, apple butter's a mighty tasty addition to the breakfast table on items like toast, biscuits, and pancakes. Apple butter can also make appearances in the other meals of the day as an accompaniment to pork or even (warning, here comes some foreshadowing) as a replacement for tomato sauce on a pizza.
While the apples cooked I took a stroll over to Central Market to buy some ground cloves, which I had forgotten to buy while at the store. As much as I enjoy Central Market, I discovered, not for the first time either, that this is not the best place to buy your spices. Unless you're concerned with the all-natural/organic properties of your spices - which as much as I'd like to be, my income (or lack thereof) won't allow it right now - then there are better deals to be found. So instead of dropping $12 on some ground cloves I pulled the old borrowing a cup of sugar from your neighbor routine...except the cup of sugar was 1/2 tsp of ground cloves....and the neighbor was a friend I called up....so, I guess the two scenarios aren't that similar after all...
I choose to make more of a non-traditional apple butter by replacing the granulated sugar with apple cider and honey. To make a more traditional recipe, replace the honey with 3 cups granulated sugar and/or replace the apple cider with 3 cups of water and 3 additional cups of sugar (i.e. if both changes were made, there would be 6 cups of granulated sugar).
For the details of the boiling water canning method, refer to the pickled beets post.
The recipe is adapted from the Ball Complete Book of Home Preserving.
Ingredients
6 lbs apples, peeled, cored, and quartered (I used a mixture of Braeburn, Golden Delicious, McIntosh, and Jonagold)
2 cups sweet apple cider
1 cup sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Granulated sugar (to taste)
1. Combine apples and apple cider in a large enough stainless steel saucepan and bring to a boil. Reduce heat and boil gently, stirring occasionally, until the apples are soft - around 30 minutes.
2. Transfer the apple mixture to a food processor or food mill (working in batches) and puree just until a uniform texture is reached - do not liquefy!
3. In a clean saucepan, combine the apple puree, honey, cinnamon, and cloves. Bring to a boil over medium-high heat while stirring frequently. Reduce heat and boil gently, still stirring frequently, until mixtures thickens. The mixture should hold its shape on a spoon when done - or if you want to be really uptight about it, you can use the doneness test as detailed in the Ball book...it involves spooning a small amount of the apple butter onto a chilled plate, and when the liquid does not separate (no liquid rim around the edge of the butter), the butter is ready. You can also taste test it during this point, and if you prefer sweeter apple butter, add some granulated sugar and stir until dissolved.
4. Ladle the hot butter into the hot jars (10-12 pint jars) leaving 1/4-inch headspace. Remove air bubbles, wipe jar rims, center lid on jar, and screw band down until finger-tip tight.
5. Place jars in canner, ensuring they are covered with water. Bring the water to a boil, cover, and process for 10 minutes. Remove canner lid, wait 5 minutes, and then remove jars, cool, and store.
6. Enjoy!
