Apples are ubiquitous in New England this time of year and there are seemingly infinite varieties to choose from. As a first day of fall treat for myself, I made apple butter. Many recipes for apple butter call for lots of sugar, and lots of spice. But I want my apple butter to have the intensity of the season in every spoonful and hit every part of your tongue; I don’t want spiced caramel. This turned out perfectly, and I can’t wait to crack open a jar in the depths of February. Happy Autumn! -Amanda
Yields: 24 ounces
2 pounds McIntosh apples, peeled and chopped
1 pound Jonagold apples, peeled and chopped
1 cup turbinado sugar
2 cups fresh pressed apple cider
1/4 cup apple cider vinegar
1 cup water
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1. Preheat oven to 200 degrees.
2. Wash jam jars, place on a cookie sheet, and put in the oven for at least 20 minutes to sterilize. Sterelize lids in boiling water.
3. Combine all ingredients in a large pot over medium heat.
4. When the apples have soften, puree using an immersion blender (or your favorite blending utensil) until totally smooth.
5. Continue to cook over medium low heat for another 1-3 hours, until the mixture has reduced by 2/3 and has a thick, buttery consistency.
6. Pour the apple butter into jars. Screw on a lid and process for 10-15 minutes.
7. Remove from the simmering water. If the seals pop, it will be shelf stable for up to one year. If they don’t- lucky you! Eat on your toast this week (and store in the fridge for up to a month).