The Noblest of Fruits

Apple Butter

Henry David Thoreau wrote “Surely the apple is the noblest of fruits.”  Who am I to argue with Thoreau?  I have tasted nothing that would contradict this brilliant American naturalist, philosopher and author's view, so I will instead concentrate on preserving this noble fruit.  Early American colonists preserved this pomaceous fruit by making apple butter.  My first experience tasting apple butter was at the Liberty Tree Tavern in Disney World when I was about nine years old – and I still remember it.  It was positively delicious with its sweet, deep flavor combined with aromatic spices.  It was noble apple heaven spread on a piece of bread.  In more recent years, I have tried my hand at apple butter using a couple of difference methods.  It can be made in a crock pot over a 12 – 24 hour period or roasted in the oven for 3 – 6 hours.  This autumn, my mom and I decided to use the stove method to make some for ourselves.  We canned it using the basic canning methods printed on the box of jars, but it can also be frozen (I have done this in the past quite successfully).

To preserve this noble fruit, you will need:

Ingredients
4 – 5 Pounds of apples (a mix of apple varieties makes for a more interesting flavor)

½ Teaspoon allspice

¼ Teaspoon cloves

¼ Teaspoon nutmeg

1 ½ Teaspoons cinnamon

3-4 Cups of sugar (depending on the sweetness of the apples and your preference)

Pinch of salt

2 Cups of apple cider

Step 1

You begin to make apple butter by making applesauce.  Wash the apples and then slice them into quarters (or sixths if your apples are larger).  Place the quarters in a large pot and add the apple cider. 

Simmer the apples on medium-low heat for about 7 – 10 minutes, or until the apples are very soft.  Make sure you stir the apples occasionally so they do not burn on the bottom!

Step 2

When the apples are soft, use a food mill or other applesauce apparatus to turn the apples into sauce. 

My mom had borrowed this nifty gadget that separated the peels and seeds from the pulp.  It made the job so fast!  If you don’t have an applesauce gadget, you can use a potato masher to break up the apples and then push the pulp through a colander. 

You want to include the apple cider in the apple pulp.

Step 3

Add the allspice, cloves, nutmeg, cinnamon, sugar and salt to the apple pulp after returning it to a large pot.  Now you’re in it for the long haul because you will need to simmer the mixture, stirring every few minutes to prevent burning, for 1 ½ - 2 hours, or until it is brown and thick. 

Sorry for the yellow lighting; I forgot a picture of this step and had to do in in terrible lighting conditions!

When you put a spoonful on a plate, it should stay together, with no liquid oozing from it.  When it reaches this point, you have successfully created apple butter!  (Yes, it is a long process, but it is oh so worth it!)

Step 4

If you are canning, you should get your jars, lids and rings ready while the apple butter finishes.  Then add the hot apple butter to the jars, secure the lids with the rings, and wait for them to give you the “pop” that signals success! J  If you are freezing, freezer bags work really well.  You will want to cool the apple butter before bagging it though.

Enjoy your apple butter on toast, biscuits or mixed into pumpkin pie!  I am planning to experiment with pear butter next year, so stay tuned!