Novel Reference: Left Behind, Chapter 1
A jar of homemade Apple Butter is like a warm embrace from the countryside. Each bite whisks you away to crisp autumn mornings, where the air is cool, the trees blaze with shades of red and gold, and the comforting aroma of simmering apples fills the air. Making Apple Butter is like bottling up the essence of country life—slow, sweet, and deeply satisfying. Whether you slather it on a warm biscuit or enjoy a spoonful straight from the jar (no judgment here!), this rich, spiced spread is the epitome of cozy comfort. So, gather your apples, roll up your sleeves, and let’s bring a touch of farm-to-table goodness into your kitchen!
Ingredients:
- 4 pounds apples (peeled, cored, and sliced)
- 2 cups white sugar
- 2 cups brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon ground cloves
Cooking Down the Apples:
- Wash, peel, core and slice 4 pounds of apples.
- Cook them down with 1/4 cup water in a stock pot, slow cooker, or use a steamer juicer (my preferred method.)
Equipment Preparation:
- Prepare your jars by making sure they are clean and hot.
- Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
- Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
- Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Now that your equipment is ready, it is time to start making apple butter.
Make the Apple Butter:
- In a large pot, mix the apples with 2 cups of white sugar, 2 cups of brown sugar, 1 tablespoon of cinnamon, and 1/4 teaspoon of ground cloves.
- Simmer until thick.
Fill Jars with the Apple Butter:
- Pour or ladle the apple butter into clean, hot, pint-sized jars leaving ¼ inch headspace.
- Remove air bubbles and clean the jar rim.
- Center the lid on the jar and adjust the band to finger-tip tight.
Process the Jars of Apple Butter:
- Process for 10 minutes in a boiling water bath at sea level (adjust time for your elevation).
- Remove the jars from the water bath.
- Allow them to sit on the counter for 24 hours, then check if they sealed properly. Determine if they sealed properly by checking if the lid center is indented down. If not, place any unsealed jars in the refrigerator and use them right away.
- Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value decreases.
Do you want to download your own printable recipe card with the basic instructions? Please note, this post has more extensive canning instructions, but if you are a seasoned canner, then this card is perfect for you.
Note: Trim/cut on the crop lines for a basic 4 x 6 Recipe Card.
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