old fashioned apple butter
We have yet to go apple picking this fall. Our weather is just refusing to cooperate.
I sat and watched Charlie’s football game last week, his NIGHT game, and it was 95 degrees, for a night game. This is not what I would consider football weather, or apple picking weather for that matter.
I’m not much of a summer weather girl even during the summer, but I am REALLY not a summer weather girl in the fall.
I want cold mornings, cool breezes in the afternoon, and call me crazy, but a little rain would be nice. Our leaves are falling, but it is only because they are dry from too much sun and not enough water. I want to put pumpkins outside, but they’d rot in this heat.
I feel like a pouty little kid, but I want fall dammit.
Even the kids are over it. They check the weather every morning before school to see if it will be cool enough to wear some of their new fall clothes.
So far they have been out of luck.
I was desperate for some fall, so I spent the day making apple butter. It may not feel like fall, but it sure smells like it.
- 4 pounds of apples, quartered (I used a mix of granny smith and honey crisp)
- 2 cups of apple cider
- 1 cup brown sugar
- 2 tsp cinnamon
- juice from 1 lemon
- quarter apples (leave core and seeds)
- place in a large pot and cover with the cider, and add the brown sugar
- bring to a boil, reduce the heat, partially cover, and simmer until the apples are VERY soft - about 30 minutes
- press through a sieve, or pass through a food mill
- put the apple pulp back into the pot
- add the cinnamon and lemon juice
- cook over med-low heat until the mixture is reduced by at least 1/2 (this can also be done in a 250 degree oven)
- apple butter should reduce by half in about 3 hours
- stir the apple butter every 30 minutes to prevent it from burning and sticking
- cool and store in an airtight container
Unless you are canning your apple butter, store your jars of apple butter in the refrigerator.