Autumn Apple Butter
|Sweet cider||2 Quart|
|Sugar||5 Cup (80 tbs)|
|Ground cinnamon/Preferably 3 large sticks cinnamon and 1 teaspoon anise seeds||1 Tablespoon (Fresh)|
|Ground anise/Preferably 3 large sticks cinnamon and 1 teaspoon anise seeds||1⁄2 Teaspoon|
The best time for making apple butter is in Sept.
or the first of Oct.
when the tart fall varieties have a lively flavor and are still firm, crisp, and juicy.
Jonathans, Northern Spys, Baldwins or Rhode Island Greenings are the finest choices.
Pare apples thinly, quarter, core and slice; there should be about 11 quarts of sliced apples.
Add cider and cook to a sauce; if a fine-textured butter is desired, rub through a food mill.
Turn sauce into a large flat pan; an ordinary enamel-ware roasting pan is satisfactory.
Place in a moderately slow oven (325° F.) and cook about 1 hour, or until sauce is reduced about half; stir occasionally.
Add sugar and salt, stir thoroughly, cook about 1 1/2 hours longer, until butter is a rich reddish amber color.
If ground spices are used, stir them in when butter is removed from the oven; if whole cinnamon and anise seeds, tie them in a loose cheesecloth bag and add them about 30 minutes before the butter is done.
Mixture should be stirred frequently after sugar is added to prevent sticking.
When done, remove bag of spices and turn hot butter into hot sterilized jars; seal.