Yield: 8 Half Pints
8 Large Apples (Pink Lady, Fuji, Honey Crisp)
2 ½ Cups Water
2 ½ Cups Organic Cane Sugar
3 Cups Apple Cider
1 Tablespoon Apple Pie Spice
1/2 Teaspoon Vanilla Bean Sea Salt
1/4 Teaspoon Ground Pink Peppercorns
½ Cup Apple Cider Vinegar
¼ Cup Brandy (Optional)
It seems people don’t want to be bothered these days with making things like apple butter. But at the farm this is one of our favorite things to make. There is nothing like fresh apple butter on a toasted English Muffin in the morning, or on a scone or biscuit at the evening meal. And our friends and neighbors love it when we show up at their door with a jar of our latest batch. Aside from the usual uses, we put our recipe to work for us, including it in cakes, pies, sauces, and even meat dishes like Roast Pork Loin. Trust us! Once you start to make this one, you won’t let another autumn pass without making some of your own!
Core, peel, and roughly chop apples. Place apples and water in large saucepan. Bring to a boil, reduce heat to a low simmer. Cook apples, stirring occasionally to prevent sticking, for 25-20 minutes until they have decomposed into a sauce. Remove from heat and cool.
Run mixture through a food mill and return to pan. Add sugar, cider, and spices. Cover pan and cook gently, stirring frequently, until thickened and reduced to about half; this will take 2-3 hours. Add vinegar and brandy, if using, and continue to cook for 15 minutes. Remove from heat and allow to cool slightly before processing.
If a smoother texture is desired, place mixture in a blender and process until desired texture has been achieved.
Mixture can be refrigerated, frozen or processed in a hot water bath (see manufacturer’s instructions).