I’m convinced my mother was a kitchen witch. At the end of every summer, we’d harvest almonds, walnuts, and apricots, then shell or dry them. She canned all kinds of veggies and made the world’s best apple butter. I am grateful she left me her recipe to share. It truly is the taste of autumn for me!
Ingredients
6 pounds mixed sweet and tart apples, unpeeled, uncored, chopped
6 cups apple cider
1 cup raw or granulated sugar
1 3-inch cinnamon stick
3 whole cloves
1/2 teaspoon kosher salt
1 tablespoon apple cider vinegar
Instructions
- Bring apples, cider, sugar, cinnamon, cloves, and salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, 1–1½ hours.
- Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard peel, seeds, and cloves.
- Preheat oven to 350°. Transfer apple mixture to a 13x9" baking pan and bake, stirring every 30 minutes, until reduced by half and very thick and dark amber, 1½–2 hours. Stir in vinegar; let cool in pan.
NOTE: Apple butter can be made 1 month ahead; transfer to an airtight container and chill, or freeze up to 3 months. You can also store it long-term in scalded canning jars and vacuum sealed lids.
Blessings of the equinox to all!