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Apple Butter

Apple Butter is an American Classic. It is a lovely spread for bread, crackers and as a dip for fruits. Nothing tastes better than a slice of piping hot bread, fresh from the bread maker, spread with a heavy covering of Apple Butter.

The copper pot I have came from my dad's side of the family in Springfield. I remember dad bringing it home after a Springfield visit when I was young. It was completely black from use over a fire. Dad spent many days in our front yard on Willow Street cleaning it (with oven cleaner and elbow grease) to the pretty copper color it is today. — My Great Uncle Vic Fuhrwerk (not my dad but his Uncle, that my dad was named after) stirring the pot of apple butter. Willard Fuhrwerk, as a young boy, is sitting by the fence. Willard was my dad's older brother and father to Fran and Barb and grandfather to Cathy Schwartz, leader of the Schwartz clan and her siblings. The copper pot has been passed down through the family and the Schwartz clan continue to make apple butter in the same pot every fall.

Ingredients

15 or so medium sized tart apples (four or five pounds) - Macintosh are nice.
4 cups apple juice or cider
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups sugar

Directions

Wash, core and quarter apples. It is not necessary to peel the apples.

Place the apples in a large kettle or Dutch oven along with the juice or cider.

Bring to a boil then cover the mixture and simmer for about 30 minutes, making sure to stir occasionally to prevent sticking.

Now press the mixture through a sieve or a food mill.

Return about 10 cups back to the Dutch Oven.

Stir in sugar, and spices (and everything nice).

Bring to a boil and then reduce heat yet again.

Leave uncovered and over very low heat cook for about one and a half hours until mixture is very thick.

Be sure to stir periodically and frequently to prevent burning on the bottom.

Here is the canning part: Spoon apple butter into hot, sterilized canning jars (pint or half-pint do nicely).

Leave 1/4 inch head-space.

Wipe rims and adjust lids.

Place in a boiling-water canner for 5 to 10 minutes (5 minutes for half-pints, 10 minutes for full pints from the time the water begins to boil).

Carefully take jars from canner and allow them to cool on racks.

The result is about 4 pints. So double up on recipe for bigger batches!

This recipe comes from the Illinois' Fuhrwerks. I can remember as a young child/teen visiting in Springfield where Uncle Willard and Aunt Liz would fill their big copper kettle and put over a large fire and cook adding more ingredients throughout the day. Sometimes things that are not listed in the recipe - I remember a can of beer being added when I wasn't supposed to be looking! Their grandkids and great-grandkids continue the tradition today.

Categories: Appetizers, Breads, Dips