If you enjoy making and eating apple butter, now is the time! The Collingswood Farmers’ Market vendor Wm. Schober & Sons is offering a variety of apples. I used Cortland and Empire apples, as well as a splash of their apple cider for this apple butter recipe.
Try a smear of apple butter on toasted sourdough, topped with your favorite sharp cheddar cheese or a generous sprinkle of flaky sea salt. My go-to cheese is a creamy English cheddar with brown mustard seeds and ale known as Red Dragon.
yield: 3½ - 4 pints
6 pounds cored and quartered apples, not peeled
4 cups light brown sugar
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
*If you are not canning the jars, you may use less sugar and season to taste. A touch of lemon juice and salt make pleasant additions.
In a large non-reactive pot, cook the apples over low heat for 20 minutes until soft. Add a splash of water or cider to keep the apples from scorching.
Using the coarse screen of a food mill, puree the apples. Measure the volume of the puree, and add half as much light brown sugar. Add the cinnamon, nutmeg and allspice, and cook uncovered in an oven heated to 250-degrees for 90 minutes until it is thick. You will need to stir occasionally at first and more frequently as the apple butter thickens.
If canning, ladle the apple butter into half-pint mason jars, add lids and rings. Process the jars for 10 minutes in a boiling-water bath.
Recipe from Linda Ziedrich’s book, The Joy of Jams, Jellies, & Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits.