A is for APPLE…B is for BUTTER…and it’s what we’re up to this time of year!
We made two batches and a few modifications that we think are worth sharing. We let both batches cook down overnight. This resulted in about a 15-hour reduction period. The longer time produced a very rich and almost caramelized product! It was a delightful aroma to wake up to, and the kids got to enjoy apple butter on their waffles in the morning!
Notes from our first batch: We did not include the peels and simply used an immersion blender at the end of the reduction period to turn it to a smooth consistency.
Notes from our second batch: We included peels and again, used an immersion blender at the end to get the smooth consistency. We really liked this version for several reasons. We were able to reap more benefits from the apple – fiber and nutrients. It does change the flavor, as the taste of apple really shines through, allowing us to cut back on the sugar. Plus, you have less waste and less mess in the end!
Both batches were promptly scooped into clean, hot 8 oz. jars, rims cleaned, jars capped with plastisol lids that had been simmering in water. We processed in a boiling water bath for 10 minutes. We used 1/2 pint (8 oz) tapered canning jars and 1/2 pint square Mason jars along with one-piece plastisol lids.
Here are a few links to some pretty great apple butter recipes: