Apple Butter

Once upon a time, I discovered that Danny had never had apple butter. In fact, he didn’t even know what it was. He had missed out on this delicious addition to homemade bread. Maybe apple butter is a Southern thing? Who knows.

Apple Butter

  8 c applesauce
  1 T cinnamon
½ t nutmeg
½ t cloves
½ c honey or maple syrup
Combine all ingredients in a pot and cover partially with a lid. Bring the applesauce mixture to a slow simmer; simmer until it is very thick and almost half the amount remains. It will turn a deep brownish red color. Store in the refrigerator or freeze. Eat warm or cold on biscuits or sliced bread.

Homemade Applesauce

So, I still haven’t finished all of the applesauce. Do you know how long it takes to cut 2 bushels of apples into quarters, cook them, and run them through a sieve? A long time, when you figure in at least twenty interruptions made by each of my two children per batch of applesauce.

Homemade applesauce is worth the time and energy. (Although I seem to have misplaced those. Has anyone seen them?)

Applesauce

Apples
1 pint of water
Wash the apples with a small amount of soap. Rinse well.
Quarter each apple and remove the core. Place in a large pot. Continue cutting until the pot is almost full; pour in the water.

I enjoy watching a movie and sitting on the comfy couch while cutting apples.
Bring to a boil then cover and simmer until the apples are softened but not brown. This can take anywhere from 5-30 minutes depending on your apples.  (If they turn brown, it’s okay; you can make Apple Butter with them.)

Run apples through a sieve to “sauce” them. Allow the applesauce to cool before placing it in bags to freeze. If desired, you can add honey, maple syrup, and/or cinnamon to your applesauce.
Applesauce really is simple. But you do have to be ready to set aside enough time to cut the apples. It takes me about 45 minutes to cut one-quarter bushel of apples. The time involved is heavily reliant on how large the apples are. The ones that I am using are quite small, so there are more in a bushel than there would be if they were large.

Coming Soon: Applesauce and Apple Butter

I haven’t posted lately for two reasons: I’ve been ill and I have a ton of applesauce to make. We bought two bushels of Golden Delicious apples on Tuesday. So far, I’ve made two batches and Danny has made one double batch, putting us at maybe one third to one fourth of the way through the mountain of apples. I will post all about it later. I will also post on how to make apple butter.

Until then, sleep… and applesauce.