We live in the most northern, large city in North America. I am a transplant from the warm part of the west coast so I didn’t expect Herman to be able to grow apples here. He was determined he could and he succeeded.
This apple butter very special to me, as far as I am concerned it’s miracle apple butter.
After growing the apples Herman made this butter for us. This is how he did it.
First of all wash and sterilize your jars and lids.
Simple Apple Butter Recipe
You will need:
5 lbs apples (crab apples or small apples work well)
3/4 cup sugar (this depends on the sweetness in the apples and preference use more or less as you want.
Wash the apples and if their small cook whole, if large cut in half, don’t worry about coring or seeding.
Place in a large pot and barely cover with water. Simmer on medium heat until apples are soft and mushy.
Strain the water off.
Use a colander, cheesecloth or an potato ricer to squeeze the pulp and juice out while separating the skins, cores, etc.
Add the mushy filtered apples back into the pot, add the sugar and reheat until simmering and the sugar is thoroughly dissolved.
When still hot, pack into the sterilized jars and seal.
The jars will pop as the apple butter cools sealing the jars. If they fail to seal, place them in the fridge and use with a week.
The apple butter is thicker than apple sauce. You can use it as a jam on toast, but I prefer to serve it on top of waffles or scones.