Apple Week: Apple Butter

Contrary to what it's name implies, there is no butter involved, although that could be worlds-colliding delicious now that I think about it. (Another post, perhaps?) The word 'butter' in the name refers to the buttery texture of the finished product.  It certainly is a labor of love to make, but very worth it in the end.

Apple Butter
4-5 lbs. apples (about 15 medium apples)
4c. apple cider
2t. cinnamon
3/4t.  allspice
1/4t. ground cloves
2c. sugar

Wash, core, and quarter the apples.  (Do not peel apples as the peels provide great flavor and have magic skills to thicken up the butter.) Place them in a large pan (like my beautiful soup pot) with cider. Bring to a boil and then cover, turn down the heat, and simmer for another 30 minutes or until apples have broken down. Press apples through a sieve or a food mill.  Return 10 cups of apple to the pan.  Mix in sugar and spices. (I only used 1 cup of sugar to avoid butter being too artificial flavored.) Bring to a boil again and then simmer, uncovered, for an additional 2 - 2.5 hours or until deliciously thick. Be sure to stir every 15-20 minutes (this is where that whole 'labor of love' things comes back to bite you) to prevent burning.

If you are canning, be sure to have sterilized jars ready to receive hot apple butter.
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Breakfast is really tough for boy now.  He sits for at least sixty seconds some mornings trying to decide what his toast is going to wear that day - my homemade raspberry jam or apple butter?  Life can be so difficult some days. 

Oh, how ironic!  Check out that apple pie and crisp in the background!