We all seem to end up with plenty of apples during the Fall season. Apple pies, cobblers, bread, baked apples, and… Why not try something new!
Apple Butter is a Quaker or Pennsylvania Dutch treat. It was made in huge batches and used on bread or as a topping. They used HUGE tubs to boil down the apples and make them into just the right consistency. This was an all day, team effort to make. Everyone that helped went home with some delicious jars. Apple Butter keeps well and is a treat during the middle of the winter. It also makes a wonderful gift.
4 cups apple juice or water. You can also use cider.
30 or so apples
1 cup Brown sugar
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
Place the juice or liquid into a large stockpot. Peel and quarter the apples. Take out the cores. Use a apple corer/slicer for this job. When all the apples are in the pot, bring it to a boil. Reduce the heat to medium and cover the pot. Use a potato masher to squish the apples occasionally. The apples will be broken down in 20-30 minutes.
Press the apple mash through a colander or food mill. You can also puree the mash in a blender. Now pour the applesauce mixture into an enamelware Dutch Oven or a heavy stainless-steel oven proof pot.
Preheat the oven to 225 degrees F. Bring the sauce to a simmer on the stovetop, add the brown sugar, then place it into the oven. Leave it uncovered.
Stir every half hour for 5-6 hours. The sauce will reduce by half.
Stir in the spices, return the pot to the oven, and continue to stir every 30 minutes. Cook until the sauce is the consistency of mashed potatoes.
Freeze or can the product. Makes about 8 pints.
Montana Grant
