Apple Buttttttttahhhhhhhhhh [For the full effect, imagine this spoken by Matt Damon in Good Will Hunting/my elementary school PE teacher/this guy/actually anyone in The Departed.]
Nothing says fall like apples and nothing makes me want to write off life as I know it and become a modern day Johnny Appleseed like apple pie, cider, or apple butter. That is the trifecta of apples and don’t try to refute it because it’s a fact. This was my first try making apple butter and absolutely not my last. I don’t want to be dramatic but the words spreadable and crack come to mind. Don’t be fooled by the fact that it has the word butter in the name; it’s essentially glorified apple sauce with a tangy sweet twist that you can spread on toast or stir into oatmeal… How you like them apples?
- 4 pounds of apples, seeds removed and cut into chunks
- 1/2 gallon apple cider or water
- 1/2 cup maple syrup
- 1 cup sugah (or additional 1/2 cup syrup)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
1. Place the apples in a large pot and fill with apple cider or water. Bring to a boil and cook until the apples are soft, 20-25 minutes. Once soft, pour the apples and any remaining juice into a blender or food processor and pulse until the consistency of thin applesauce.
2. Pour the puree back into the pot and place over a low flame. Add the sugar n’ spices and bring to a simmer. Cook until the sauce reduces and thickens up (45-60 mins),stirring often.
3. To prep in jars for canning: heat oven to 225º and place jars (not lids) inside for at least 20 minutes. Once the sauce is ready, fill the jars (leave 1/4”-1/2” space at top) and cover tightly. Bring a large pot of water to boil and place the jars inside. Boil for 10 minutes then remove and set to cool.