Apple Butter

Ok! So one last post for today.
Apple butter!
This is the BEST substitute for butter on toast. It can be prepared and preserved into sterlized jar for your cold room.

Apple Butter

 

• 15 medium size apples (4 to 5 lbs.)
• 1 1/2 qts. cider
• 1 1/2 lbs. (3 cups) sugar
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. cloves
• 1/4 tsp. nutmeg

 

Wash and slice up firm tart apples ***** without removing the core, seed and peel and place in the pot.

Add cider and boil over medium high heat until soft (About 15 minutes)

 

Using cheesecloth or a metal sieve, press the mass through to remove the core, seeds and skin.  You will have a clean pulp full of flavour!   Add spices, and let slow cook on low heat to reduce to a thick paste ...about 3 hours.    Pour into hot sterlized jars, leaving 1/4 inch head space.  Seal with new seals, and cover with a towl on the counter until you hear the lid "pop".... generally safe overnight.

 

Store in your cold room!

 

 

 

**** People generally do not know the difference of apples for cooking, fresh, snacks, salads etc.. we generally know Red Delicious, and Macintosh although Ida Red is becoming more well known.

http://www.albionorchards.com/

This is a local orcahrd in Caledon, that lists out the varieties available and the harvest time!  It will soon be time for Apple Picking!!!