Monday, November 2, 2009
I posted a while back on jam. My first attempt, in fact. It was a lemon-blackberry and it was tasty, easy and I might be hooked. I decided to try pumpkin butter last month... a winner again! I opted not to post as pumpkin butter seems to be pretty standard. Today I made apple butter... this is a recipe I made up and it is wonderful! I recommend you make it this month. It is such a delicious fall spread and would make a lovely hostess gift for Thanksgiving. I added cherries to avoid the butter tasting too applesauce-like. Use your creativity!
Start with 7-10 fresh apples of your choice.
Peel and finely dice your apples and place into a deep pan.
Add additional fruit of your choice, water, sugar,cinnamon, and any additional flavoring you may be using and bring to a boil.
Once your mixture is boiling, turn your heat down and allow it to simmer for about 15 minutes, stirring occasionally. You want the liquid to reduce by about half.You want the apples to drain of their white color and crispness. At that point, add vanilla and simmer another 3 minutes. Transfer everything to a food processor and pulse several times to mash your fruit up really well into the consistency you desire.
Transfer your butter into canning jars (I love the Ball Elite series... they are so cute) and turn upside down to seal. Allow to cool on your counter and then refrigerate.
Apple Butter Recipe
7-10 apples (peeled and finely diced)
1C cherries (or fruit of your choice)
2T cinnamon syrup