Friday, September 15, 2006

Apple Butter

Well, this has turned out to be a very busy weekend at Sparrow Haven. You will recall from the previous post that we bought a bushel of apples from the local orchard so we could make apple pie filling and apple butter. It turned out that we had enough apples left over to do several batches of apple butter.

Apple butter is neither a jam nor a sauce. It is somewhere in between. It is sweeter than apple sauce and almost as thick as jam. The wonderful thing about apple butter is the fact that the apples can be a little bruised and it is really easy to make. A deep pan and a food strainer will let you create a treat for your family to use as a topping for toast or oatmeal for breakfast. You can also use the apple butter as a brush on glaze for pork roasts.


Easy Apple Butter
Whole Apples - Tart such as Granny Smith or Joyce are best
1/2 cp sugar per pound of apples
3/4 tsp lemon juice per pound of apples
Cinnamon to taste

Cut the apples into chunks, skins and all. Cover these with the required amount of sugar, the lemon juice, and cinnamon. Let it set for a few minutes then slowly bring to a boil. Boil uncovered until the apples are soft. Run the whole mess through a food strainer to create apple sauce.

Now you cook that sauce down until it thickens up enough to hold its shape on a spoon. Make sure you stir it every few minutes to keep it from burning or you can place it into a crock pot a cook on high, uncovered, for a couple of hours. Keep an eye on it and stir in occasionally.

After this weekend, we now have several 250 ml jars of apple butter stored away in our cellar. At last count we had 30 jars plus a few left over from last years batch. I think we are set for the winter for apple butter but once PeterC and I start opening jars they tend to go fast. While, right this moment, I don't want to see another apple for a long time, we may just find ourselves wishing for just one more jar of sweet butter in the long dark this winter.

No comments: