Perhaps it’s the human instinct to prepare our bodies for the coming winter or maybe the nostalgia of the home cooking of my youth. Whatever the reason, I can put down a serious amount of fall food. My kitchen is in overdrive right now. My house smells like a Yankee Candle mixed with the crisp fall air blowing in through the open window.
Life is beautiful.
It’s even better now that I have a small human to hang out with everyday. Though our apartment is often an obstacle course so she can’t touch the hot oven or reach the knobs on the stove, I absolutely love watching her face when she’s given something new to try. Watching the first pre cautious finger poke at the foreign substance, the careful placement in the mouth, and the typical following of stuffing the whole spoon right in the hatch. Watching her brain process the flavors and textures, it’s mind blowing for both of us and gets me right in the feels every time.
This weekend Shea had her first trip to Mack’s Apples up in Londonderry, NH. On our way home from the in-laws, she and I took a detour to stock up on some fall grocery essentials…especially before all the apples are gone for the season. Orchards in New England are producing up to 70% less apples this season, climate change is a real thing people. Anyways, while we skipped the opportunity to pick our own, we packed up the last of the Honeycrisp, grabbed some Mcintosh, pumpkins and (of course) some decorative gourds. With our pantry stocked, the first adventure brings us to Apple Butter.
Gooey, spreadable apple jam. Sweet and tart with accents of cinnamon and clove. Sign. Me. Up. Pancakes for breakfast? Maple syrup, move over. Toast? Check. Muffins? Check. Tarts? Check. Danish? Check. CINNAMON ROLLS?! Check. With plenty of applications and this easy recipe, you can keep your fridge stocked with delicious, homemade apple butter.Print
Easy to make, sweet apple flavor – a New England staple!
- 6 apples (2 lbs) Honeycrisp, Gala or Braeburn apples, peeled, cored and diced
- 3/4 cup apple cider
- 1 1/4 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- Add apples, cider and 1/2 cup sugar to a dutch oven or a wide, heavy bottom sauce pot. Stir to combine.
- Over high heat, bring to a boil. Cover, almost fully, leaving a small space to vent steam.
- Continue to boil for 20 minutes or until apples are soft and tender, stirring about every 5 minutes. Almost all liquid should be evaporated.
- Using an immersion blender, process until smooth. If using a standard blender, be careful for hot liquid when transferring the cooked apples. Process until smooth and return to the dutch oven.
- Stir in spices and remaining 3/4 cup sugar.
- Return to a boil over high heat uncovered, reduce to low heat and simmer about 15 minutes, stirring often. Mixture should be thick and hold a line when drawn using a spoon.
- Allow to cool about 30 minutes.