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The apple of my eye (Recipe for apple butter without the butter)

It is getting cool in our part of this great country of ours, which
means apple season is right around the corner. Fall is a great
time of year in Colorado. We have the colors of red, yellow,
and orange bursting forth in our aspen groves. The high
mountain peaks are beginning to turn white with new snow.
But, the best thing of fall is the apple orchards will be in full
harvest mode before long. I made peach jam a few weeks ago
during Colorado peach season, and now look forward to the
apple season. Now that we are able to get more than one or two
varieties like years ago there is no reason not to make a quick
batch of apple butter .

Here is the recipe I use:

  • 3 pounds of apples, peeled, cored, and quartered
  • 1/2 cup of apple juice
  • 1 1/2 cups sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cider vinegar

    • Cook apples and apple juice in a 4 quart pot, covered, over
    medium heat for about 30 minutes. Stir often, to prevent sticking, 
    until apples are very soft.

    Place apple mixture in a food processor and process until smooth.

    Grind all spices with a pestal in a motar and add to apple mixture.
    Return mixture to the pot, cover, and cook over low heat,
    stirring often, until very thick, about 1 hour.

     
    That is all there is to it. Place in a jar and keep refrigerated.

    I use Fuji or Gala apples because they are full of flavor this time
    of year. Toasted full grain sliced bread with this apple butter is
    hard to beat on a cool fall morning. It also works great on pancakes.

    Well, have to go for now . . . more later.

    Enjoy

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    This entry was posted on Saturday, September 19th, 2009 at 1:52 pm and is filed under Colorado Country Cooking, Consumer Tips. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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