Apple Butter

Fall reminds me of mother’s apple butter.  Autumn is my favorite time of the year. There is nothing better than going to an apple farm and bringing home a bushel of fresh picked apples. Whether you eat them, cook them, or bake them, they scream FALL.

Apples in Ohio

Mom and Dad would make an annual trip to one of Ohio’s many apple farms. They would bring home the fruit and Mother would transform it into, delicious pies, and cakes, and her famous apple butter.

She canned several pints and stored it in the cellar. We enjoyed it on toast and her homemade biscuits all winter long.canned several pints and stored it in the cellar. We enjoyed it on toast and her homemade biscuits all winter long.

I never quite mastered the art of pie crust like Moms’. Her crust would flake and melt in your mouth. The filling had just the correct amount of spices to make your taste buds water. The aroma would permeate through the house.

She didn’t measure a thing; it was a pinch of this and a cup of that. But her pies, no matter what kind, were consistently good!  I’ve tried to duplicate her apple pie, to no avail.

At one time, I had some of Mom’s recipes. But several moves and many years prevent me from posting an authentic Cleda favorite.

So I am posting one I found on Food Network from Gourmet magazine. It the closest one I can find for Mother’s apple butter.

Next time you make a pie or purchase a jar of apple butter, think of Mother and savor the memories of an autumn day in Cleda’s kitchen.



Total time: 4 hr 20 min
Prep: 20 min
Cook: 4 hr
Yield: about 2 pints
Level: Easy

6 pounds Granny Smith or other tart apples, unpeeled, cored, and sliced
2 1/2 cups apple cider
2 cups firmly packed light brown sugar
2 strips of lemon zest, each 2 1/2 inches long
1 tablespoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt

In a large saucepan cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes, or until tender. Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients.
Cook the mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours, or until very thick. Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint Mason-type jars, filling them to within 1/2-inch of the top. Wipe the rims with a dampened cloth and seal the jars with the lids.
Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches. Bring to a boil and process, covered, for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Let the apple butter mellow in a cool, dark place for at least 1 week.
Recipe courtesy of Gourmet Magazine

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Post one of your favorite recipes you or your mom made for all of us to enjoy. 

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